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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Cook bacon in a heavy, large skillet over medium heat until crisp. | 2. Transfer bacon to paper towels and drain. | 3. Pour off all but 3 Tbsp. | 4. drippings from the pan. | 5. Add bell pepper and onion to the skillet and sauté until tender. | 6. Remove skillet from heat. | 7. Meanwhile, cook rigatoni in a large pot of salted boiling water until tender but firm. | 8. Drain and immediately return pasta to the same pot. | 9. Add the cheeses and butter until they melt and coat the pasta. | 10. Add spinach and brandy and toss over medium heat until the spinach wilts. | 11. Gently mix in the red bell pepper mixture and the bacon. | 12. Season to taste with salt and pepper. | 13. Garnish with walnuts and chives and serve immediately. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
bacon	8	slices	cut	934.08	2.8672	28.2688	88.9056
red bell pepper	1		cut	302.6	0.0	67.32	1.7
onion	1	cup	chopped	64.0	14.944	1.76	0.16
rigatoni pasta	12	ounces		302.6	0.0	67.32	1.7
fontina cheese	1 1/3	cups	grated	684.64	2.728	45.056000000000004	54.8064
gorgonzola	1 1/3	cups	crumbled	302.6	0.0	67.32	1.7
butter	6	tablespoons	cut	513.0	23.570999999999998	16.029	43.2
spinach	8	ounces	chopped	52.1631	8.2327	6.4864	0.8845
brandy	3	tablespoons		302.6	0.0	67.32	1.7
walnut	1/3	cup	toasted chopped	642.3733	0.0	0.0	72.6667
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.