500 g of fusilli pasta (parafuso type)
1 bunch of spinach
Sauce
2 cups of chicken broth (optional, use a tablet dissolved)
4 tablespoons of all-purpose flour
150 g of crispy bacon
4 cloves of garlic minced
To sprinkle
1/2 cup of grated Parmesan cheese
500 g of fusilli pasta (parafuso type)
1 bunch of spinach
Sauce
2 cups of chicken broth (optional, use a tablet dissolved)
4 tablespoons of all-purpose flour
150 g of crispy bacon
4 cloves of garlic minced
To sprinkle
1/2 cup of grated Parmesan cheese
Wash the spinach and remove the stems
In a large pot, place 5 liters of water, cover, bring to a boil, and simmer
Add one and a half tablespoons of salt and simmer again
Add the fusilli pasta gradually, mix well, and cook without covering until al dente
Sauce
In a pan, fry the bacon over high heat until crispy
Add the garlic and, stirring constantly, fry until golden brown
Add the spinach leaves, cover, and simmer until tender
Uncover, sprinkle with all-purpose flour, and stir in the chicken broth
Remove from heat
Blend everything in a blender or food processor
Place in the pot and bring to a boil over high heat, stirring occasionally, until thickened
Drain the pasta
Mix with the sauce
Sprinkle with Parmesan cheese and serve.
