200g whole wheat spaghetti pasta
200g fresh spinach
100g bacon, diced
1 head garlic, minced
1/4 cup white wine
3 tbsp extra virgin olive oil
freshly cracked salt and pepper to taste
freshly shaved parmigiano reggiano, optional
Cook pasta in salted boiling water until al dente. Drain.
Cook the bacon in 1 tbsp EVOO until crispy. Remove from pan and set aside.
Add 2 tbsp of EVOO to the bacon dripping and sautee the garlic for about 2 minutes on medium heat.
Deglaze the pan using 1/4 cup of wine. Simmer for a couple of minutes until the wine is reduced to about 1/8 of a cup.
Add the spinach and allow it to wilt.
Then, add the pasta and half of the bacon bits.
Lastly, season with salt and pepper to taste.