Recipe: JackSons' BLT Pasta (using spinach and sun-dried tomatoes)

JACKSONS' BLT PASTA

1 pound fettuccine, uncooked
1/2 pound bacon
Cracked black pepper
3 cups half-and-half
2 tablespoons butter
1 pinch red pepper flakes
3 to 4 cups fresh baby spinach
3/4 cup chopped sun-dried tomatoes
2 tablespoons chopped garlic
About 3/4 cup grated Parmesan cheese
Salt and ground black pepper (to taste)

Cook fettuccine according to package directions; drain.

Preheat oven to 350 degrees F.

Arrange slices of bacon on a parchment-lined baking sheet. Sprinkle with cracked pepper to taste; bake until crisp, 15 to 20 minutes. Drain on paper towels and let cool. Chop bacon.

In a large pot, combine half-and-half, butter and red pepper flakes; cook over medium heat, stirring often, until butter melts.

In a large skillet, combine spinach, chopped bacon, tomatoes and garlic; cook over medium-high heat, tossing, until spinach begins to wilt.

Add spinach mixture to sauce; bring to a boil. Gradually stir in Parmesan; cook until sauce thickens. Add salt and ground pepper to taste. Add cooked pasta; toss well.

Makes 4 servings
From: JackSons' restaurant in Dogtown
Source: St. Louis Post-Dispatch, December 13, 2006