Easy Bacon and Spinach Pasta Recipe
This Bacon and Spinach Pasta is rich, comforting, and full of savory flavor. Crispy bacon, tender spinach, and perfectly cooked pasta come together in a creamy, garlicky sauce that coats every bite. It’s an easy, satisfying meal that feels indulgent yet simple enough for busy weeknights.
Ingredients
Main Ingredients
- 12 oz pasta penne, fettuccine, or spaghetti
- 8 slices bacon chopped
- 3 cloves garlic minced
- 5 oz fresh spinach
- ½ cup grated Parmesan cheese
- ½ cup reserved pasta cooking water
- 2 tablespoons olive oil if needed
- Salt to taste
- Black pepper to taste
- Red pepper flakes optional
Optional Add-Ins
- ¼ cup heavy cream for a creamier version
- 1 small onion or shallot finely diced
- 1 teaspoon Italian seasoning
- Extra Parmesan or Pecorino Romano for serving
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.
Cook the bacon
- In a large skillet over medium heat, cook chopped bacon until crispy. Remove bacon with a slotted spoon and set aside. Leave about 2 tablespoons of bacon fat in the pan.
Sauté the garlic
- Add garlic to the bacon fat and cook for 30 seconds until fragrant. If the pan feels dry, add a splash of olive oil.
Add spinach
- Add spinach to the skillet and cook until just wilted, about 1–2 minutes.
Combine pasta and sauce
- Add drained pasta to the skillet along with reserved pasta water. Toss gently to coat.
Finish the dish
- Stir in cooked bacon, Parmesan cheese, black pepper, and red pepper flakes if using. Adjust salt as needed.
Serve immediately
- Finish with extra cheese and a drizzle of olive oil if desired.
Video
Notes
📝 Notes
- Use thick-cut bacon for deeper flavor and better texture.
- Reserve a little pasta water to loosen the sauce if needed.
- Add spinach at the end so it wilts without overcooking.
- Substitute cream with half-and-half for a lighter version.
- Parmesan or pecorino both work well for finishing.
- Season lightly at first; bacon adds natural saltiness.
- Store leftovers in an airtight container up to 3 days.
- Reheat gently on the stovetop with a splash of water or milk.