Bacon and Spinach Pasta
This easy one-skillet Bacon and Spinach Pasta is packed with flavor, made with simple ingredients, and comes together in under 40 minutes. Smoky bacon, fresh spinach, and parmesan create a savory, comforting dish perfect for weeknights.
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.
Notes
Pasta: You can swap spaghetti with other long noodles like linguine or fettuccine. Shorter pastas like penne also work, but may need a bit more broth to cook through.
Spinach: Use fresh spinach for best results. Frozen spinach tends to release too much water and can turn stringy.
Bacon: Any variety works, but hickory smoked adds a bold, savory flavor. Thick-cut bacon will take a little longer to crisp.
Vegetarian Option: Skip the bacon and start with butter or olive oil. Use vegetable broth instead of chicken broth.
Storage: Store leftovers in the fridge for 3 to 4 days in an airtight container. Reheat gently with a splash of broth or water to loosen up the sauce. Not recommended for freezing.