Bacon and spinach might not be the first flavor combo that comes to mind when you think pasta night, but once you try them together with this Bacon and Spinach Pasta recipe, it just makes sense. The smoky richness of the bacon balances out the freshness of the spinach, and when they simmer down into a buttery broth with pasta and a sprinkle of parmesan, it turns into something that feels like a restaurant dish… without the price tag.
This is the kind of recipe you can make when you’re tired, hungry, and maybe not totally sure what’s even in the fridge. If you’ve got pasta, bacon, spinach, and a little broth, you’re most of the way there.
This was inspired by my Shrimp Linguine Recipe if you're in the mood for protein rich pasta dinner.
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Ingredients needed to make your Spinach and Bacon Pasta
- Hickory smoked bacon
- Yellow onion
- Garlic
- Unsalted butter
- Chicken broth
- Spaghetti pasta
- Fresh spinach
- Red pepper flakes
- Parmesan cheese
Let's Talk Through The Recipe
- Start by cooking your bacon in a big skillet over medium heat. You want it crispy but not burnt, which should take about five minutes. Once it's done, pull it out and let it rest on a paper towel-lined plate.
- Now drain off most of that bacon fat (you’ll only need about two tablespoons remaining), but don’t clean the pan. Those bits at the bottom are where the flavor lives. Soften up your diced onion in that goodness for about five minutes, then stir in garlic and butter. This is when your kitchen is going to start smelling amazing.
- Now it’s time to build the base of the sauce. Pour in your chicken broth and scrape up any stuck-on bits from the pan. Add the spaghetti (you can break it in half to fit), crank the heat up until it boils, then lower to a simmer. Keep uncovered and stir often, keeping an eye on the broth. It should gently absorb into the pasta, not dry out or boil off too quickly. If the pasta’s having trouble softening, you can splash in a bit more broth or water.
- Once your pasta is al dente, toss in your chopped spinach and let it cook down until wilted. Add a sprinkle of red pepper flakes for just a touch of heat. Then fold in the crispy bacon and give it all a good mix, just long enough to warm the bacon back up without overcooking the pasta.
Serve it up with a fresh grating of Parmesan over the top. It’s cozy, savory, and surprisingly light- kind of the perfect dinner.
Recipe Tips & Notes
Want it extra creamy? Stir in a splash of heavy cream at the end.
Don’t skip the parmesan. It adds salt and umami and really ties it all together.
What to Serve With Bacon and Spinach Pasta
Bacon and Spinach Pasta is hearty enough to stand on its own, but if you're stretching the meal for a group or just want a little extra on the plate, here are a few simple ideas:
- Garlic bread or toast: A buttery slice of garlic bread or even just toasted sourdough is perfect for scooping up any extra sauce left in the bowl.
- Simple green salad: Something crisp and fresh like romaine or arugula tossed with lemon vinaigrette helps balance the richness of the dish.
- Oven-roasted vegetables: Roasted cherry tomatoes, zucchini, or asparagus would pair well and can easily be made alongside the pasta.
Variations
This pasta is flexible enough to work with what you already have or what your family prefers. Here are a few easy ways to switch it up:
- Make it spicy: Add more red pepper flakes or stir in a spoonful of Calabrian chili paste while the onions cook for a smoky kick.
- Make it creamy: Finish with a splash of heavy cream or a dollop of cream cheese for a silky, richer sauce.
- Add even more protein: Stir in grilled chicken, leftover rotisserie, or even cooked shrimp for a heartier meal.
- Make it vegetarian: Skip the bacon and start with butter and a splash of olive oil. Use vegetable broth instead of chicken.
- Use different greens: If you don’t have spinach, try baby kale, arugula, or chopped Swiss chard. Just note they’ll wilt at different speeds.
Equipment
You don’t need any fancy tools here, but the right pan can make dinner clean-up a whole lot easier.
- Large bottom skillet: Choose one that’s wide and deep enough to cook pasta and sauce in the same pan. A nonstick or enameled cast iron skillet works great.
- Tongs or pasta spoon: For stirring and serving without breaking the pasta.
- Fine grater or microplane: Helps you get the parmesan nice and fluffy, which melts better into the hot pasta.
How to store your Bacon and Spinach Pasta
This pasta is best eaten the day it’s made, but leftovers can be stored in an airtight container in the fridge for 3 to 4 days. The spinach will soften more over time and the pasta will absorb some of the broth, but a splash of water or broth when reheating helps bring it back to life.
Freezing isn’t ideal for this recipe. The spinach can turn mushy and the pasta can become overly-soft when thawed.
Top Tip
Don’t walk away from the skillet while the pasta cooks. Stir it often so it doesn’t stick and soaks up the broth evenly. This recipe is all about layering flavor- the bacon fat, onion, garlic, broth, and parmesan all work together. So take your time with each step and let each ingredient shine.
Related
Looking for other recipes like this? Try these:
Bacon and Spinach Pasta
Equipment
- Large bottom skillet
- Measuring cups and spoons
- Cutting board and knife
- Cheese grater
Ingredients
- 1 cup chopped hickory smoked bacon (about 4-6 slices)
- ½ medium yellow onion, diced
- 2 teaspoons minced garlic (about 2 cloves)
- 3 tablespoons unsalted butter
- 3 cups chicken broth
- 8 ounces spaghetti pasta (half of a 16 ounce package)
- 2 cups chopped fresh spinach (chop then measure)
- ¼ teaspoon red pepper flakes
- 3 tablespoons fresh grated parmesan cheese
Instructions
- Add the chopped bacon to a large-bottom skillet and turn the heat to medium.
- Cook, stirring occasionally, until the bacon is crispy, about 5 minutes.
- Turn off the heat and place the bacon on a paper towel-lined plate.
- Drain the skillet, leaving about 2 tablespoons of bacon fat in the pan.
- Reheat the pan over medium-low heat and add the diced onion.
- Cook for about 5 minutes, stirring frequently, until the onion softens and turns translucent.
- Stir in the minced garlic and butter, cooking for 2 minutes until fragrant and melted.
- Pour in the chicken broth and stir well, scraping any browned bits from the bottom of the pan.
- Add the spaghetti pasta (break in half if needed), and turn the heat to high.
- Bring to a boil, then reduce to a gentle simmer.
- Cook for about 10 minutes, stirring often, until the pasta is al dente and most of the liquid is absorbed.
- Lower the heat and stir in the chopped spinach.
- Cook until wilted, about 5 minutes, then add red pepper flakes.
- Return the reserved bacon to the pan and mix well.
- Heat just until the bacon is warmed through, about 2 minutes.
- Serve immediately topped with grated parmesan.
Eva says
This was delicious. Simple to make too which is great for our busy weeknight schedule!
Leanne says
I loved your recipe! It came together fast and was absolutely delicious. Thanks for sharing it.
Abi says
This Bacon and Spinach Pasta looks incredible, creamy, smoky, and so satisfying! Loved how easy it was to toss everything together in one skillet.