Total Time
Prep 10 mins
Cook 30 mins

You can use Asiago cheese for a slightly sweeter flavor, or Parmigiano-Reggiano for a sharper flavor than the pecorino Romano. From Cooking Light.

Ingredients Nutrition


  1. Cook pasta according to package directions, omitting salt and fat. Drain pasta and reserve 1/2 cup of pasta water.
  2. Melt butter in a large nonstick skillet over medium-high heat. Add garlic, saute 30 seconds. Add reserved pasta water and cream cheese, stirring with a whisk until smooth.
  3. Combine broth and flour in a small bowl, stirring with a whisk until smooth. Add flour mixture to pan, stir with whisk to combine, bring to a boil. Cook 2 minutes or until mixture thickens, stirring constantly. Remove from heat, add cheese, stirring until smooth. Add half-and-half, salt and pepper and stir in spinach. Combine cheese/spinach mixture into pasta in a large bowl and toss to coat. Top with bacon and parsley.


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