This Spinach Bacon Pasta is a quick, luxurious weeknight hero. Salty bacon, tender pasta, and fresh spinach wilt into a creamy garlic sauce for maximum flavor with minimal fuss. It’s a comforting, satisfying meal that comes together in almost no time.
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Why You’ll Love This Spinach Bacon Pasta
- Fast & simple: Ready in the time it takes to boil pasta.
- Perfect flavor balance: Smoky bacon, fresh spinach, and a creamy garlic sauce.
- Indulgent but light: Silky, coating sauce without being overly heavy.
- Easily adaptable: Swap ingredients or add protein to suit your taste.
Ingredients & Tools
- 250 g dried fettuccine or tagliatelle
- 150 g bacon lardons or streaky bacon, chopped
- 2 large cloves of garlic, finely minced
- 120 g fresh baby spinach
- 60 ml double cream
- 40 g freshly grated Parmesan cheese, plus extra for serving
- 1 tbsp olive oil
- 1 pinch of red pepper flakes (optional)
- 1 small lemon (for zest)
- Salt and freshly ground black pepper to taste
Tools: A large pot for boiling pasta, a large skillet or frying pan, tongs, a microplane or zester, and a grater for the cheese.
Notes: The quality of your bacon really makes a difference here—a good, smoky streaky bacon will render out beautiful fat that becomes the base of your sauce. And don’t skip the fresh lemon for zesting right at the end; that little hit of brightness cuts through the richness and makes all the other flavors pop.
Nutrition (per serving)
| Calories: | 580 kcal |
| Protein: | 22 g |
| Fat: | 28 g |
| Carbs: | 55 g |
| Fiber: | 4 g |
Serves: 3 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Before You Start: Tips & Ingredient Notes
- Get your mise en place ready. This dish comes together very quickly once you start cooking. Having your bacon chopped, garlic minced, and spinach measured out means you won’t be scrambling and risk burning anything in the pan.
- Salt your pasta water generously. It should taste like the sea. This is your one and only chance to season the pasta itself from the inside out, and it’s a crucial step for building a well-seasoned final dish.
- Reserve that pasta water! Before you drain your pasta, scoop out at least a cup of the starchy, salty water. This liquid gold is the secret to creating a silky, emulsified sauce that clings perfectly to every strand of pasta.
- Grate your own Parmesan. The pre-grated stuff often contains anti-caking agents that can make your sauce a little grainy and less smooth. A block of Parmigiano-Reggiano and a microplane will give you fluffy, flavorful cheese that melts beautifully.
How to Make Spinach Bacon Pasta
Step 1: Start by bringing a large pot of generously salted water to a rolling boil. Once it’s bubbling away, add your pasta and cook according to the package instructions until it’s al dente—it should still have a slight bite to it. About two minutes before the pasta is done, you’ll want to start the next step. This timing is key for getting everything to come together seamlessly.
Step 2: While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and your chopped bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered most of its fat. This should take about 5-7 minutes. You’ll notice the kitchen filling with that incredible smoky aroma. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan.
Step 3: To the same skillet with the bacon fat, add your minced garlic and the optional red pepper flakes. Cook for just about 60 seconds—you just want it to become fragrant, not browned. If it browns, it can turn bitter. The smell at this stage is just heavenly, a beautiful blend of smoky pork and pungent garlic.
Step 4: Now, it’s time to add the spinach. It might look like a mountain at first, but don’t worry. Add it in batches if you need to, stirring constantly. It will wilt down dramatically in just a minute or two. You’re looking for it to be fully wilted and dark green.
Step 5: Reduce the heat to low and pour in the double cream. Stir it gently, letting it warm through and combine with the spinach and garlic. It will look a little split at first, but that’s okay. Now, add back in the crispy bacon, reserving just a little for garnish if you like.
Step 6: By now, your pasta should be perfectly al dente. Before you drain it, scoop out about a cup of the starchy pasta water. Then, drain the pasta and add it directly to the skillet with your creamy spinach and bacon sauce.
Step 7: Toss everything together, adding a splash of the reserved pasta water. You’ll see the magic happen—the starch in the water helps the sauce become glossy and cling to every strand of pasta. Keep adding splashes and tossing until the sauce reaches a beautiful, silky consistency.
Step 8: Turn off the heat and stir in the grated Parmesan cheese. The residual heat will melt it perfectly into the sauce. Give it a taste and season with black pepper and a little more salt if needed—remember, the bacon and Parmesan are already quite salty.
Step 9: For the final flourish, zest the lemon directly over the pasta in the pan. A little goes a long way here—this bright, citrusy note is what lifts the entire dish and balances the richness. Give it one final gentle toss to distribute the zest.
Step 10: Serve immediately, dividing the pasta among warm bowls. Top with an extra sprinkle of Parmesan, the reserved bacon bits, and another crack of black pepper. The pasta is best enjoyed right away while the sauce is luxuriously creamy.
Storage & Freshness Guide
- Fridge: Store in an airtight container for up to 3 days.
- Freezer: Not recommended; cream sauces can separate upon thawing.
- Reviving: Reheat gently with a splash of cream or milk to restore sauciness.
Serving Suggestions
Complementary Dishes
- A simple arugula salad with a lemon vinaigrette — The peppery arugula and sharp dressing provide a fresh, crisp contrast that cleanses the palate between bites of the rich pasta.
- Garlic bread with a generous amount of parsley — It’s perfect for mopping up every last bit of that creamy sauce left in the bowl. You won’t want to waste a single drop.
- Roasted cherry tomatoes on the vine — Their sweet, concentrated burst of flavor adds a lovely juicy element and a beautiful pop of color to the plate.
Drinks
- A crisp, unoaked Chardonnay — Its bright acidity and citrus notes will complement the lemon zest in the pasta and cut through the creaminess of the sauce beautifully.
- A light Italian lager — The effervescence and clean, crisp finish of a good lager is a classic pairing that helps reset your taste buds for the next delicious forkful.
- Sparkling water with a slice of lemon — For a non-alcoholic option, the bubbles and citrus are refreshing and help balance the savory, rich flavors of the dish.
Something Sweet
- A small bowl of lemon sorbet — It continues the citrus theme in a refreshing, palate-cleansing way, offering a light and zesty end to the meal.
- Dark chocolate espresso beans — Just a few of these provide a bitter, coffee-kissed crunch that contrasts wonderfully with the meal you’ve just enjoyed.
- Almond biscotti — Their nutty, crunchy texture is perfect for dipping into a cup of coffee and provides a simple, not-too-sweet finish.
Top Mistakes to Avoid
- Overcooking the garlic. Garlic burns in a flash and turns bitter, which can ruin the delicate balance of your sauce. Add it to the pan off the direct heat for just a minute until it’s fragrant, then proceed.
- Skipping the pasta water. I’ve messed this up before too, and you end up with a thick, gloppy sauce instead of a silky, fluid one. The starchy water is essential for emulsification and achieving a restaurant-quality texture.
- Using pre-grated Parmesan cheese. As mentioned before, it doesn’t melt as well and can make your sauce slightly gritty. Taking the extra minute to grate your own makes a world of difference in the final mouthfeel.
- Crowding the pan when cooking the bacon. If you add too much bacon at once, it will steam instead of crisping up. Cook it in batches if your pan is on the smaller side to ensure every piece gets perfectly crispy.
Expert Tips
- Tip: Let the bacon cook slowly over medium heat. Rushing it over high heat can cause it to burn on the outside before the fat has properly rendered, leaving you with chewy, greasy bacon instead of crispy, flavorful bits.
- Tip: Add the pasta directly from the pot into the sauce, letting a little of the clinging water come with it. This extra bit of starchy liquid is a bonus for helping to build your sauce.
- Tip: If your sauce seems too thick after adding the cheese, don’t panic. Just add another tablespoon or two of the reserved pasta water and toss vigorously. The sauce will loosen up and become perfectly glossy again.
- Tip: For an extra layer of flavor, toast the red pepper flakes for about 30 seconds in the bacon fat before adding the garlic. This quick bloom will release their oils and infuse the entire dish with a subtle, warm heat.
FAQs
Can I make this Spinach Bacon Pasta ahead of time?
You can prep the components ahead, but I wouldn’t recommend assembling it fully. Cook the bacon and have your spinach washed and garlic minced. The sauce is best made fresh, as the cream can separate upon reheating and the pasta will continue to absorb the liquid, becoming soft. If you must, add a generous splash of cream or milk when reheating gently on the stove to bring the sauce back to life.
What can I use instead of double cream?
You have a few great options! Full-fat crème fraîche is wonderful as it’s less likely to split when heated. For a lighter version, half-and-half or even whole milk can work, but the sauce will be much thinner—you might need to let it reduce a little longer or use a bit less pasta water. For a dairy-free alternative, unsweetened canned coconut cream is a fantastic substitute that adds a subtle sweetness.
My sauce looks a bit greasy. What happened?
This usually means there was a bit too much bacon fat left in the pan. Next time, you can spoon some out after cooking the bacon, leaving just about a tablespoon behind. For this batch, a good trick is to add another small handful of fresh spinach or a final splash of lemon juice and toss vigorously; the acid and extra greens can help re-emulsify the sauce.
Can I add chicken to this recipe?
Absolutely! It’s a great way to make it even more substantial. Simply dice a chicken breast and season it with salt and pepper. Cook it in the pan after the bacon is removed, until golden and cooked through. Then, set it aside with the bacon and add it back in when you add the cream. You might need a slightly larger skillet to accommodate everything.
Is it okay to use frozen spinach?
You can, but it will change the texture and flavor a bit. Thaw the frozen spinach completely and then squeeze out every last drop of water using your hands or a clean tea towel. If you don’t, you’ll end up with a watery sauce. Fresh spinach is definitely preferred for its brighter flavor and more appealing texture, but frozen works in a pinch.
Spinach Bacon Pasta
Make this easy Spinach Bacon Pasta for a quick, creamy dinner. Ready in 25 minutes with simple ingredients. Get the recipe and enjoy tonight!
Ingredients
For the Ingredients
-
250 g dried fettuccine or tagliatelle
-
150 g bacon lardons or streaky bacon (chopped)
-
2 large cloves garlic (finely minced)
-
120 g fresh baby spinach
-
60 ml double cream
-
40 g freshly grated Parmesan cheese (plus extra for serving)
-
1 tbsp olive oil
-
1 pinch red pepper flakes (optional)
-
1 small lemon (for zest)
-
Salt and freshly ground black pepper (to taste)
Instructions
-
Start by bringing a large pot of generously salted water to a rolling boil. Once it’s bubbling away, add your pasta and cook according to the package instructions until it’s al dente—it should still have a slight bite to it. About two minutes before the pasta is done, you’ll want to start the next step. This timing is key for getting everything to come together seamlessly.01
-
While the pasta cooks, heat a large skillet over medium heat. Add the olive oil and your chopped bacon. Cook, stirring occasionally, until the bacon is crispy and has rendered most of its fat. This should take about 5-7 minutes. You’ll notice the kitchen filling with that incredible smoky aroma. Use a slotted spoon to remove the bacon, leaving the rendered fat in the pan.02
-
To the same skillet with the bacon fat, add your minced garlic and the optional red pepper flakes. Cook for just about 60 seconds—you just want it to become fragrant, not browned. If it browns, it can turn bitter. The smell at this stage is just heavenly, a beautiful blend of smoky pork and pungent garlic.03
-
Now, it’s time to add the spinach. It might look like a mountain at first, but don’t worry. Add it in batches if you need to, stirring constantly. It will wilt down dramatically in just a minute or two. You’re looking for it to be fully wilted and dark green.04
-
Reduce the heat to low and pour in the double cream. Stir it gently, letting it warm through and combine with the spinach and garlic. It will look a little split at first, but that’s okay. Now, add back in the crispy bacon, reserving just a little for garnish if you like.05
-
By now, your pasta should be perfectly al dente. Before you drain it, scoop out about a cup of the starchy pasta water. Then, drain the pasta and add it directly to the skillet with your creamy spinach and bacon sauce.06
-
Toss everything together, adding a splash of the reserved pasta water. You’ll see the magic happen—the starch in the water helps the sauce become glossy and cling to every strand of pasta. Keep adding splashes and tossing until the sauce reaches a beautiful, silky consistency.07
-
Turn off the heat and stir in the grated Parmesan cheese. The residual heat will melt it perfectly into the sauce. Give it a taste and season with black pepper and a little more salt if needed—remember, the bacon and Parmesan are already quite salty.08
-
For the final flourish, zest the lemon directly over the pasta in the pan. A little goes a long way here—this bright, citrusy note is what lifts the entire dish and balances the richness. Give it one final gentle toss to distribute the zest.09
-
Serve immediately, dividing the pasta among warm bowls. Top with an extra sprinkle of Parmesan, the reserved bacon bits, and another crack of black pepper. The pasta is best enjoyed right away while the sauce is luxuriously creamy.10
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