This creamy bacon pasta with spinach is saucy and delicious with wilted greens, briny Parmesan, and smoky bacon. The rich and creamy concoction makes a perfect warming combination for the cooler weather months. Plus, picky eaters will love it while getting some fresh veggies in!
Bring a large pot of salted water to a boil. Cook the fusilli pasta until al dente (check package instructions; it should be 9-12 minutes).
Reserve some of the pasta water for the sauce, before draining the noodles.
In a large skillet cook the bacon slices until crispy. Transfer to a paper towel to drain. Crumble into small pieces once cooled.
Sauté the chopped onion in the bacon grease until translucent. Add the minced garlic and sauté until fragrant (1 minute). Stir in the chopped spinach and cook until starting to wilt.
Add in the heavy cream and reserved pasta water. Stir in grated parmesan and season sauce with salt and pepper, and add the crumbled bacon.
Simmer the sauce until it starts to thicken. Add the fusilli pasta and stir to combine.
Sprinkle the creamy bacon pasta with chopped parsley and extra parmesan for serving.
Keep some pasta water aside. In case the sauce becomes too thick, you can use the pasta water to thin it out again. This works for reheating leftovers as well.