6 Servings
Recipe By: Sfoglini
Bigoli with Spinach Cream Sauce by Sfoglini Pasta
Ingredients
- 4 ounces pancetta, diced (optional)
- 1 pound fresh baby spinach
- 4 cloves of garlic
- 3 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 1/4 teaspoon ground pepper
- 1 cup heavy cream
- 1 pound Sfoglini Bigoli
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Directions
- If using pancetta, add to a small pan then place over medium low heat. Allow the fat to begin to render out, then turn the heat up to medium and cook until golden brown, stirring occasionally. Transfer the crisped pancetta to a paper-towel lined plate, reserving the fat.
- Pick the large stems off of the spinach leaves, and microplane or finely mince the garlic.
- Bring a pot of generously salted water to a boil. Cook the bigoli to two minutes under al dente, according to package instructions. Reserve 1 tablespoon of pasta water before draining.
- While the pot is coming to a boil, heat the olive oil in a large dutch oven over medium low heat. If you are using pancetta, you can swap in some of the reserved fat for the olive oil, as long as you have 3 tablespoons total.
- Stir in the garlic and saute until soft and fragrant, 2 to 3 minutes. Raise the heat to medium high and start adding in the spinach, a couple of big handfuls at a time. Toss in the oil, and let it wilt a bit to make room for more spinach. Keep adding spinach and stirring until it has all wilted.
- The spinach will have released some of its water content, so bring up to a simmer if it isn’t already. Season with the salt and pepper, then pour in the heavy cream. Bring back up to a simmer, and cook for about 5 minutes to bring the flavors together.
- Remove the pot from the heat and use a hand blender to puree until smooth. Place the pot back over medium heat and stir in the tablespoon of pasta water, then fold in the pasta and simmer until the pasta is al dente, another 2 minutes or so.
- Remove from the heat and serve, sprinkling with pancetta if using.
- We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini
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