linguine with spinach, bacon, garlic and stracciatella cheese

by Sam on March 6, 2011

linguine with spinach, bacon, garlic and stracciatella cheese

I have recently fallen in love with Stracciatella Cheese. The very special and very expensive mozzarella cream concoction that is made by Puglia cheese.

Whats not to love about the finest quality mozzarella bits blended with double cream?

Thinking up recipes to use the two tubs I acquired has been so much fun. So much fun until I get on the scale and see the effect of indulging in this totally rich and decadent  dairy product.

Anyway, be that as it may, I thought up this pasta recipe for it and it was rather tasty.

What you need to make this: (qantities for two people)

  • 200gm linguine
  • 1 x packet baby leaf spinach (200gm)
  • 1/2 packet bacon (about 5 rashes) – cut up into small cubes
  • 1 small red chilli, seeded and finely chopped
  • 2 – 3 cloves of garlic (it needs to be garlicky)
  • 1/2 a tub Stracciatella cheese (125gm) – or just use cream and sprinkle over parmesan

How to make this:

* One little thing I have to say about making pasta which I love and miss is the speed in which it takes to knock up a meal.  I have hardly cooked it in the last couple of years in an endeavour to reduce my carb consumption at night.  You may also notice how few (in fact only two) pasta recipes I have on this blog.  This is not because I dont love it. I do, rather too much I’m afraid.

  • pretty much simultaneously boil water for the pasta, heat another pan with a bit of water to blanch the spinach (I use one frying pan for the spinach, then the bacon and then for the sauce)
  • blanch the spinach for a couple of minutes until it has lilted but is still a bright green.  Its nice to retain some of the ‘spinachy-ness’ of it and then drain in a colander. When its drained lightly chop it up
  • Boil the linguine until al dente
  • using the same pan as the spinach (but dried) – fry the bacon with a dash of olive oil if needs be until crispy and then set aside
  • again in the same pan, add a splash of olive oil and fry the chilli and garlic briefly and then add the drained and chopped up spinach
  • working quickly, stir in the Stacciatella cheese (or cream), add the pasta and the bacon to the pan and mix altogether
  • Dont over work it because as the mozzarella melts it has a tendency to clump a bit, but i think that is rather nice

Perfect for a quick and easy and pretty delicious supper.

I think I need to be doing more pasta recipes on Drizzle and Dip.

Leave a Comment

{ 16 comments… read them below or add one }

nina March 6, 2011 at 9:53 pm

I was waiting for this beautiful plate to feature. Nice one Sam!

Alida March 6, 2011 at 10:36 pm

This looks too good to be true! And I LOVE that plate. Was eyeing it at the Indaba! ;) That pasta is screaming at me!!

fred March 7, 2011 at 6:16 am

i suppose we could also use double thick greek yoghurt

Sam March 7, 2011 at 7:36 am

Hi Fred, The yoghurt could be a bit sour with this dish, cream is better and then add cheese
Sam

Sam March 7, 2011 at 7:38 am

Thanks Ally, I do love this plate and am going to have to try quite not hard to ‘over expose it’. S x

Sam March 7, 2011 at 7:38 am

Thanks Nina, I do so love this plate :-)

PinkPolkaDot March 7, 2011 at 8:20 am

I love the recipe and I can understand why that plate is your new favourite!!

Tandy March 7, 2011 at 9:45 am

HI Sam, I think I have to visit Puglia Cheese sometime soon! I do a Tandy Tuesday theme of pasta recipes and this fits in so nicely. Hope you do more of them :)

Sam March 7, 2011 at 9:57 am

Tandy, Puglia cheese is really special. Their mozzarella is also delicious.

Jane-Anne Hobbs March 7, 2011 at 12:01 pm

Stunning on a plate. Delicious. Inspiring. Gorgeous pic. Well done Sam.

Sam March 7, 2011 at 12:35 pm

Thanks JA! Im totally in love with this plate.

Marisa March 8, 2011 at 3:45 pm

What a fabulous meal. *want* that plate!!

mango_song March 9, 2011 at 6:04 am

I just finished eating a huge plate of this for my birthday dinner. It was delicious!

Sam March 9, 2011 at 12:04 pm

Excellent, I am so pleased to hear it.

Erika Nienaber July 16, 2012 at 8:52 pm

Recipes like this makes my heart sing! Thanks Sam.

Sam July 18, 2012 at 6:02 pm

Thanks Erika, this cheese makes my heart sing :-)