Pasta with Pecorino and Bacon

pasta with pecorino and bacon recipe

Pasta tossed with Pecorino cheese, bacon and sautéed spinach for a simple and flavorful pasta meal.


  • 2 strips bacon
  • 2 tbsp olive oil
  • 1 shallot minced
  • ½ of a yellow or red bell pepper
  • 3 garlic cloves, minced
  • 3 cups baby spinach
  • ½ cup chicken broth
  • ½ cup Pecorino cheese, plus more for serving
  • 10 ozs elbow macaroni or other short pasta shape
  • 1/2 tsp dried sage
  • salt and pepper to taste


  1. Heat 1 tablespoon olive oil in a skillet on medium heat. Add bacon, cook for about 5 minutes, then flip to cook until both sides are browned, about 10 minutes total cooking time. Remove the bacon from the pan, and set aside to cool on a paper towel. Break the bacon into bite sized bits when it has cooled.
  2. Begin boiling water to cook the pasta as you begin the next steps.
  3. Pour the excess bacon grease from the skillet. Heat 1 tablespoon olive oil in the skillet on medium heat. Add the shallot, cook for a couple minutes. Add the pepper, and sauté for about 5 minutes.
  4. Add the garlic to the skillet, cook for another minute. Add the baby spinach, sage, salt and pepper to taste, and the chicken broth. Stir to combine, reduce heat to simmer covered for 10 minutes.
  5. Add the pasta to cook around the time you add the spinach. Cook according to package instructions.
  6. Drain the pasta, then toss with the spinach mixture. Stir in the Pecorino cheese. Plate a serving, topped with a sprinkling of bacon bits. Pass additional cheese at the table, and enjoy with an Italian wine if you are so inclined!
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