Linguine with Garlic Sauce

I lovelovelove this recipe! It is so good. I love everything about it really. The sauce, the bacon, the way you get to saute stuff. I love sauteing. It makes me feel legit. Is that weird? Do yourself a favor and make this wonderful recipe. I got it from a Taste of Home cookbook we got for our wedding. This recipe is taken directly from their website so I give them all props. Enjoy!


12 ounces uncooked linguine

1/2 pound sliced bacon, diced

5 cups fresh baby spinach

1/2 cup chopped onion

1/2 teaspoon minced garlic

1-1/4 cups 2% milk

1 package (8 ounces) cream cheese, cubed

2 tablespoons butter

1/2 teaspoon salt

1/4 teaspoon ground nutmeg

1/4 teaspoon pepper

1/2 cup pine nuts, toasted (for me, optional. Adam doesn’t like nuts… he’s nuts)

Cook linguine according to package directions. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 1 tablespoon drippings.

In the drippings, sauté spinach and onion until spinach is wilted and onion is tender. Add garlic; cook 1 minute longer. Add the milk, cream cheese, butter, salt, nutmeg and pepper; stir until smooth. Stir in pine nuts and bacon; heat through. Drain pasta; toss with sauce. Yield: 4-6 servings.

{my two cents:} Like I said earlier, we didn’t serve it with pine nuts. I don’t know if that would make it totally different but it was just perfect to us without it. Also, the second time I made it, I realized I should’ve ripped the stems off of the spinach. I didn’t notice them the first time but the second time they really bugged me. So I would recommend doing that. And one more thing. I would cut off the fat from the bacon while I was cutting it up. It a. made it easier to just cut the meat instead of trying to saw through the fat, b. seemed quicker to cook and not have to wait for the gross fat and c. fat is disgusting and bubbly.

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