Bacon, spinach and tomato pasta
A quick one-pan pasta with bacon, tomatoes and spinach, simmered in stock and finished with Parmesan for a creamy, comforting weeknight meal.
Updated : 12 January, 2026
Easy
About 20 min.
Ingredients
2 tablespoon
Olive oil
4 piece
Bacon
1 clove
Garlic
0.25 teaspoon
Chilli flakes
900 milliliters
Vegetable broth
250 grams
Pasta
150 grams
Cherry tomatoes
100 grams
Spinach
50 grams
Parmesan
to taste
Ground black pepper
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
Heat half of the oil in a wide casserole or frying pan over a medium heat. (You can also use a large saucepan, though you may need to break the spaghetti in half so it fits.)
Step 2
Add the sliced bacon and cook for 1½-2 minutes, stirring now and then, until lightly browned. Pour in the remaining oil, followed by the garlic and chilli if using, and cook for a few seconds, stirring constantly so it doesn’t burn.
Step 3
Add the stock and bring the mixture to the boil. Tip in the pasta and give it a good stir, then let it simmer for 10 minutes, stirring occasionally.
Step 4
Once the pasta is tender but there is still some liquid in the pan, add the tomatoes and spinach. Cook for 4-5 minutes, until the tomatoes are softened but still holding their shape and most of the liquid has been absorbed.
Step 5
Stir through the grated Parmesan, season with black pepper, and serve straight away.
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