Penne With Bacon, Spinach And Two Cheeses

• 8 bacon slices, cut into 1-inch pieces
• 1 large red bell pepper, cut into matchstick-size strips
• 1 cup chopped onion
• 1 lb. penne pasta
• 1 1/3 cups grated Fontina cheese (about 5 oz.)
• 1 1/3 cups crumbled Gorgonzola cheese (about 5 oz.)
• 4 T (1/2 stick) butter, cut into pieces, @ room temp.
• 8 oz. chopped fresh spinach (about 8 cups)
• 3 T brandy
• 1/3 cup toasted pinenuts (I use more!!)
• 2 T chopped fresh chives or green onion tops

1. Cook bacon in heavy large skillet over medium-high heat until crisp. Using slotted spoon, transfer bacon to paper towels and drain. Pour
2. off all but 3 tbsp. drippings from skillet. Add bell pepper and onion to skillet and saute until tender, about 4 minutes. Remove skillet from heat.
3. Meanwhile, cook pasta in large pot of boiling salted water until tender
4. but still firm to bite. Drain.
5. Immediately return pasta to same pot. Add Fontina, Gorgonzola and butter
6. and toss until cheeses and butter melt and coat pasta. Add spinach and brandy and toss over medium heat until spinach wilts, about 3 min. Gently
7. mix in red bell pepper mixture and cooked bacon pieces. Season to taste with salt and pepper.
8. Transfer pasta to large bowl. Sprinkle with nuts and chives and serve.

bacon, red bell pepper, onion, penne pasta, cheese, gorgonzola cheese, t, fresh spinach, t, pinenuts, t

Taken from www.epicurious.com/recipes/member/views/penne-with-bacon-spinach-and-two-cheeses-1209274 (may not work)