Bigoli with Spinach Cream Sauce

Bigoli with Spinach Cream Sauce is a vibrant, comforting dish that transforms simple ingredients into something extraordinary. This creamy, emerald-green sauce is infused with the earthy flavor of fresh spinach, mellow garlic, and indulgent heavy cream. Optional pancetta adds a salty, savory kick, but the dish is equally delicious as a vegetarian delight. Sfoglini Bigoli’s thick, chewy texture holds the velvety sauce beautifully, making every bite luxuriously satisfying. It’s a quick yet elegant meal, perfect for weeknight dinners or a special gathering around the table.

INGREDIENTS

MAKES FOUR-SIX SERVINGS

• 4 ounces pancetta, diced (optional)

• 1 pound fresh baby spinach
• 4 cloves of garlic
• 3 tablespoons extra virgin olive oil
• 1 teaspoon kosher salt
• 1/4 teaspoon ground pepper
• 1 cup heavy cream
• 1 pound Sfoglini Bigoli

DIRECTIONS

If using pancetta, add to a small pan then place over medium low heat. Allow the fat to begin to render out, then turn the heat up to medium and cook until golden brown, stirring occasionally. Transfer the crisped pancetta to a paper-towel lined plate, reserving the fat. 

Pick the large stems off of the spinach leaves, and microplane or finely mince the garlic. 

Bring a pot of generously salted water to a boil. Cook the bigoli to two minutes under al dente, according to package instructions. Reserve 1 tablespoon of pasta water before draining.

While the pot is coming to a boil, heat the olive oil in a large dutch oven over medium low heat. If you are using pancetta, you can swap in some of the reserved fat for the olive oil, as long as you have 3 tablespoons total.

Stir in the garlic and saute until soft and fragrant, 2 to 3 minutes. Raise the heat to medium high and start adding in the spinach, a couple of big handfuls at a time. Toss in the oil, and let it wilt a bit to make room for more spinach. Keep adding spinach and stirring until it has all wilted. 

The spinach will have released some of its water content, so bring up to a simmer if it isn’t already. Season with the salt and pepper, then pour in the heavy cream. Bring back up to a simmer, and cook for about 5 minutes to bring the flavors together. 

Remove the pot from the heat and use a hand blender to puree until smooth. Place the pot back over medium heat and stir in the tablespoon of pasta water, then fold in the pasta and simmer until the pasta is al dente, another 2 minutes or so.

Remove from the heat and serve, sprinkling with pancetta if using.

We love seeing your pasta creations! Share your pasta pics with us on social by tagging @sfoglini and using #sfoglini

Chef's Note: For a lighter take, substitute the heavy cream with half-and-half or a blend of cream and vegetable broth. If you’re looking for a pop of freshness, sprinkle the finished dish with grated lemon zest. For added texture, top with toasted breadcrumbs or roasted pine nuts.

Pasta Swaps: This recipe would also work well with Sfoglini Bucatini, Trumpets, or Reginetti.