Bowl of spaghetti with spinach, artichokes, bacon, and ricotta cheese

Spinach and Artichoke Pasta with Bacon

Maura
Easy 30 minute recipe for spinach and artichoke heart pasta tossed with ricotta and crisp bacon in a creamy roux-based velouté sauce. Try it tonight!
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Prep Time 5 mins
Cook Time 25 mins
Course Dinner, Pasta
Cuisine American, Italian, Mediterranean
Servings 6 people
Calories 618 kcal

Ingredients
  

  • 1/2 lb bacon
  • 1/4 cup all-purpose flour
  • 2-2 1/2 cups chicken stock
  • 4 oz spinach fresh preferably, or frozen
  • 1 lb artichoke hearts packed in oil or frozen, roughly chopped
  • 3 cloves garlic minced
  • 1/2 cup ricotta cheese preferably homemade
  • 1 lb spaghetti
  • 1 Tbsp Aleppo pepper flakes
  • salt and pepper to taste

Instructions
 

  • Dice bacon and cook in large stainless pan until crisp. Remove to paper towel-lined plate, reserving 1/4 cup rendered fat in pan
  • Bring a large pot of salted water to a boil. Boil pasta according to package directions while completing other steps. Reserve 1/2 cup pasta water after draining.
  • Add flour to bacon fat and stir untli well-combined, about 2 minutes. Begin to add chicken stock, in 1/2 cup increments, stirring well between additions. Continue to add stock until 1 1/2-2 cups have been used, and sauce resembles a creamy soup
  • Stir spinach, garlic, and artichoke hearts into sauce. Taste and season. Cook, stirring occasionally, until spinach is wilted and artichokes are warmed through, 5-10 minutes. If sauce thickens stir in an additional 1/2 cup stock
  • Add ricotta, bacon, and Aleppo pepper. Stir until well-combined. Taste and adjust seasonings
  • Toss cooked spaghetti with sauce. Thin with reserved pasta water if needed. Top with a sprinkle of fresh ricotta and a bit more Aleppo pepper for color, and serve

Notes

  • May substitute feta for ricotta
  • May substitute paprika or red pepper flakes (start with 1 tsp and adjust for desired heat level) for Aleppo pepper
Keyword bacon pasta, bacon recipes, ricotta pasta, spaghetti recipe, Spinach and artichoke dip, veloute