Spinach Maltagliati with Bacon and Stracchino and walnut crumbs: a tasty, easy, and quick-to-prepare first course.
It is really quick to prepare this first course. Just the cooking time of the pasta. I used the spinach maltagliati, made with my recipe. If you want, here you can also find the egg maltagliati recipe, made simply with flour, eggs, and water.
For the realization of the recipe, however, any type of short pasta is fine, depending on your availability and the time you have.
Let’s see together how to make the recipe for Spinach Maltagliati with Bacon and Stracchino. Prepare the ingredients as we begin.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I’m waiting for you.
Gabriella
Other delicious first courses to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
For 4 people
- 10.5 oz maltagliati (spinach)
- 1 package stracchino (or lactose-free stracchino, adjust the quantity to your liking)
- 3 tablespoons extra virgin olive oil
- 2.8 oz smoked bacon (diced, or sweet bacon)
- as needed Parmigiano Reggiano DOP (grated)
Tools
- 1 Pot
- 1 Pan
- 1 Ladle
Steps
First, in a large pan heat 3 tablespoons of extra virgin olive oil, add the bacon cubes and lightly brown them. If desired, you can also add half a finely chopped onion.
Meanwhile, put a pot with plenty of water on the stove and bring it to a boil. When the water boils, add the maltagliati (or the pasta of your choice) and cook them for about 2-3 minutes (check the cooking before draining). If you want to make them at home, here is my recipe.
While the fresh pasta cooks, add the stracchino to the pan and let it melt gently, using a wooden spoon; then, add a ladleful of cooking water from the maltagliati and mix well until the cheese becomes creamy.
Once the pasta is cooked, drain it al dente and place it in the pan with the bacon (if necessary, add a little cooking water), mix and sauté for a few minutes to blend everything well.
Sprinkle with grated parmigiano, add walnut (or hazelnut) crumbs, and serve. Here are the Spinach Maltagliati with Bacon and Stracchino ready. Enjoy your meal!
Until the next recipe
Storage
You can store the Spinach Maltagliati with Bacon and Stracchino in the refrigerator for 1-2 days, sealed in an airtight container. When ready to consume, heat by adding a drop of hot water.
Tips
– Pasta: any short pasta shape will be perfect. If you want a healthier version, use whole wheat pasta or kamut pasta.
– Bacon: you can use the pre-cut cubes or have the butcher cut it into a single slice, which you can then cut as you like.
Did you know that…
So the pasta doesn’t stick. If you want the pasta not to stick and cook perfectly, don’t pour it into boiling water all at once, but a little at a time, so the water keeps boiling and cooking is even. However, remember to stir regularly throughout.
So the pasta doesn’t stick. If you want the pasta not to stick and cook perfectly, don’t pour it into boiling water all at once, but a little at a time, so the water keeps boiling and cooking is even. However, remember to stir regularly throughout.
IF YOU LIKE MY RECIPES, YOU CAN ALSO FOLLOW ME ON MY FACEBOOK PAGE HERE OR ON PINTEREST HERE OR EVEN ON INSTAGRAM HERE
Go back to the Home Page to read other recipes
FAQ (Frequently Asked Questions)
Can I use another cheese instead of stracchino?
Sure, if you prefer, you can use another soft cheese like Philadelphia or Robiola.
What can I use instead of smoked bacon?
If you don’t like it, you can use sweet bacon, cooked ham, or speck. I like the taste of smoked bacon because it contrasts well with the “sweet” flavor of the stracchino.
