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Creamy Bacon Pasta with Spinach

Closeup of creamy bacon pasta with spinach and cherry tomatoes on a plate.
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Easy to make and ready in under 30 minutes, this Creamy Bacon Pasta with Spinach features savory bacon, pasta, baby spinach and cherry tomatoes in a luxurious Parmigiano Reggiano and black pepper infused cream sauce. Perfect for date night, Valentine’s Day, or an easy weeknight family dinner!

Ingredients

Scale
  • 5 cloves / 25 grams Garlic
  • 2-3 / 50 grams Asian Red Shallots (substitute with 1 regular shallot/eschalot) – finely chopped
  • 4 ounces / 120 grams Cherry Tomatoes – halved
  • 7 ounces / 200 grams Lean Bacon Block (note 1)  – diced into small cubes
  • 10 ounces / 280 grams uncooked Orecchiette Pasta (or other short-cut pasta shape – note 2)
  • 2 TSP Olive Oil
  • 1 cup / 236ml Heavy Cream (minimum 35% fat – note 3)
  • 1–¼ TSP Kosher Salt, to taste (note 4)
  • 1.5 TSP freshly cracked Black Pepper, to taste
  • 1 TSP Italian Seasoning
  • ¼ – ½  TSP ground Cayenne, to taste (note 5)
  • 1 – 2 TSP Crushed Red Pepper Flakes, to taste (note 5)
  • ½ cup / 40 grams freshly grated Parmigiano Reggiano Cheese (or Parmesan Cheese)
  • 3-4 TBSP reserved pasta water
  • 4 cups / 132 grams Baby Spinach
  • To Serve (optional): Fresh Basil Leaves or chopped Parsley, more freshly grated Parmigiano Reggiano cheese

Instructions

Prep:

  1. Prepare the fresh ingredients: Mince the garlic. Finely chop the shallots. Cut the cherry tomatoes in half. Finely dice the lean bacon.

Creamy Bacon Pasta:

  1. Cook the pasta: Cook the pasta al-dente in a large pot of boiling salted water according to package instructions. Reserve ½ cup of pasta cooking water, then drain and set aside. (I like to run water cold water over the pasta to prevent it from sticking and cooking further but this is optional.)
  2. Cook the bacon. Heat 2 teaspoons of olive oil in a large deep edged skillet or sauté pan over medium heat. Add the bacon and sauté until mostly cooked and starting to brown – about 3-4 minutes.
  3. Sauté the aromatics: Add the shallots and garlic and sauté for 1 minute, until softened and fragrant.
  4. Add the cream and seasonings: Lower the heat and slowly pour in the heavy cream. Stir in all of the seasonings – the kosher salt, black pepper, Italian seasoning, ground cayenne and crushed red pepper flakes.
  5. Add the pasta and cheese: Add the cooked pasta, grated cheese, and ¼ cup of reserved pasta water. Maintain low heat and mix to combine until the cheese has melted and everything is evenly coated in the sauce.
  6. Add the baby spinach: Add the baby spinach and 2 tablespoons of reserved pasta water. Mix until just wilted – about 2-3 minutes. If the sauce thickens too much, you can stir in more pasta water, 1 tablespoon at a time, until your desired consistency is reached.
  7. Mix in the cherry tomatoes: Add the cherry tomatoes and briefly mix to combine. Switch off the heat.
  8. Serve: Divide evenly onto plates and garnish with fresh basil or chopped parsley and more freshly grated Parmigiano Reggiano cheese if desired. Serve immediately.

Equipment

Notes

  1. Lean Bacon Block. I used a Japanese bacon block, which is extra lean and similar to a ham steak or block. It doesn’t render much bacon fat during cooking. You can use lean bacon slices or regular bacon and cut them into bite-sized strips. Cook them first in a little oil (if needed) and remove from the pan. Then cook the rest of the dish as indicated and add the cooked bacon back into the pan after adding the pasta and cheese.
  2. Pasta. Avoid using tube-shaped short-cut pasta as all the sauce will seep inside. The dish will feel less creamy and like there isn’t enough sauce. Besides orecchiette, small shells (conchiglie), gemelli, fusilli and farfalle are some good options. You could also use a noodle type pasta such as linguini, spaghetti or fettuccine.
  3. Kosher Salt. Adjust to taste depending on how salty the bacon you’re using is. I recommend starting with 1 teaspoon first, then taste and add more if needed just before switching off the heat.
  4. Heavy Cream. To make this dish slightly lighter, use cooking cream (18-20% fat content), table cream or light cream instead. The sauce will be less creamy but still thick and rich thanks to the Parmigiano Reggiano cheese.
  5. Ground Cayenne and Crushed Red Pepper Flakes. Omit completely for a mild dish or use less to suit your heat level preference.
  6. Storing and Reheating Leftovers. Store leftovers in a sealed airtight container in the fridge for 3-4 days. Reheat on high in the microwave for 1-2 minutes, stirring halfway through, until hot throughout. Garnish with fresh basil and grated cheese if desired after reheating.
  7. To Freeze. Although this dish tastes best when consumed within 3-4 days, you can freeze leftovers if needed. Transfer to a freezer friendly airtight container (or multiple containers) and allow to cool completely. Cover and freeze for up to 3 months. Thaw overnight in the fridge and reheat on high in the microwave for 2 minutes, stirring halfway through, or until warm throughout. Garnish with more grated parmesan cheese and fresh basil just before serving. Note that the cherry tomatoes will break down and the juice will seep into the cream sauce once thawed and reheated. The cream sauce will also be slightly thinner after thawing. It will still taste delicious though!
  8. See the ‘Variations’ and ‘FAQs’ section in the post above if you’d like to customize this recipe and the ‘Cook’s Tips’ section for more tips.

Nutrition

Find it online: https://thatspicychick.com/creamy-bacon-pasta/