Categories: Pasta

Ingredients

• 5 strips bacon, chopped
• 12 oz. linguine
• 4 cup baby spinach
• 3 Roma tomatoes, cut into 1/2-inch pieces
• 2 garlic cloves, minced
• 2 tbsp. fresh lemon juice
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 cup shredded Parmesan
• Fresh lemon wedges, for serving

Directions

1. Preheat oven to 400. Put bacon in a single layer on a foil-lined baking sheet. Bake, stirring after 10 minutes, until fat renders and bacon is crisp, 13 to 15 minutes. Set bacon aside and reserve 2 tsp drippings.

2. Bring a large pot of salted water to a boil. Cook linguine as directed until al dente. Drain and reserve 1/4 cup pasta cooking water.

3. Meanwhile, heat reserved bacon drippings in a large, deep skillet over medium heat. Add spinach, tomatoes, and garlic. Cook and stir until just heated through and spinach begins to wilt, 1 to 2 minutes. Add bacon, linguine, lemon juice, salt, and pepper to skillet. Toss to combine. Add pasta water, a little at a time and up to 1/4 cup, to loosen sauce. Serve with Parmesan, lemon and additional black pepper.

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