🛒 Ingredients

👨‍🍳 Preparation

1. 1

   Clean the spinach under running water and remove any tough parts, then chop them coarsely.

2. 2

   Toast the pine nuts in a pan without oil until golden, then set them aside.

3. 3

   In a non-stick pan, brown the bacon over medium heat until crispy, then set it aside.

4. 4

   Pour a drizzle of Sicilian extra virgin olive oil into the same pan and add the garlic clove. Brown the garlic, then remove it.

5. 5

   Add the spinach to the pan and cook until they reduce in volume.

6. 6

   Cook the pasta in plenty of salted water according to the package instructions.

7. 7

   Transfer the spinach to a blender and add the ricotta, pecorino cheese, and toasted pine nuts. Blend until smooth, adding pasta water if too thick.

8. 8

   Drain the pasta al dente, reserving a cup of the cooking water.

9. 9

   Sauté the bacon in the pan and add the spinach and ricotta pesto, along with a couple of tablespoons of pasta water for creaminess.

10. 10

    Combine the pasta with the sauce in the pan and sauté over medium heat until well coated, adding more water if needed.

11. 11

    Serve the pasta, sprinkling generously with grated Sicilian pecorino cheese.