Whenever I think of pasta dishes, I often forget bacon even exists and go right for sausage (except for carbonara). Except this time. The use of the bacon grease adds a ton of flavour. I just wish I waited to take a picture when the cheese was more melted.
- Cut the bacon into places and saute in a large skillet over medium heat.
- Discard the bacon grease, reserving 1 tablespoon.
- Add the reserved bacon grease, onion, and mushrooms to the skillet. Stir to scrape some of the bacon pieces off the bottom.
- Cook until the onions are soft and translucent (about 3 minutes).
- Add the chicken broth and stir to get more of the bacon off the bottom.
- Stir in the pasta and beans. Increase the heat to high and bring to a boil.
- Reduce the heat to low and cover.
- Cook for 15 minutes or until the pasta is tender and most of the broth is absorbed, stirring occasionally.
- Once the past is tender, stir in the spinach until it is wilted (about 3 – 4 minutes).
- Top with Parmesan cheese and red pepper flakes. Serve hot