Ingredients
Equipment
Method
- Cook the bacon – In a large pot over medium heat, cook the bacon until golden and crispy. Remove and set aside, leaving a little bacon fat in the pot.
- Sauté the aromatics – Add garlic and shallot. Cook until fragrant. Add the cherry tomatoes and cook until the tomatoes are blistered.
- Deglaze with wine – Pour in the white wine and simmer for 5 minutes, letting the tomatoes burst and the alcohol cook off.
- Cook the pasta – Add the penne and water. Stir and cover with a lid and cook until the pasta is al dente and most of the liquid has absorbed, about 8 minutes.
- Finish the sauce – Fold in the spinach until wilted. Add the parmesan cheese. Adjust seasoning to taste.
- Serve – Top with crispy bacon, freshly grated parmesan cheese and chopped parsley.