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Creamy Spinach, Tomato & Bacon Pasta
Fast creamy spinach, tomato and bacon pasta—weeknight-friendly, ready in ~25 minutes with simple ingredients.
Why this recipe works
A simple, creamy pasta tossed with crispy bacon, fresh tomatoes and wilted spinach. Suits weeknight cooks who want a fast, comforting pasta with minimal fuss.
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Key takeaways
Make in one skillet plus a pasta pot—fast and simple.
Reserve pasta water to adjust sauce creaminess.
Swap bacon or cream for lighter or vegetarian options.
Recipe guide
A simple, creamy pasta tossed with crispy bacon, fresh tomatoes and wilted spinach. Suits weeknight cooks who want a fast, comforting pasta with minimal fuss.
Ready in about 25 minutes with pantry basics and one skillet.
- Make in one skillet plus a pasta pot—fast and simple.
- Reserve pasta water to adjust sauce creaminess.
- Swap bacon or cream for lighter or vegetarian options.
Ingredients
Ingredients (serves 4): 300 g pasta; 400 g tomatoes, diced; 150 g spinach, roughly chopped; 150 g bacon, chopped; 2 tbsp olive oil; 2 cloves garlic, minced; 50 ml cream; 30 g grated Parmesan; 1 tsp salt; 1/2 tsp black pepper; extra pasta water as needed.
Quick step-by-step
1) Cook pasta in salted boiling water until al dente; reserve 1 cup pasta water and drain. 2) Fry bacon in olive oil over medium heat until crisp; remove excess fat if you like. 3) Add garlic 30–60s, then tomatoes; cook 4–5 minutes until softened. 4) Stir in spinach until wilted, lower heat, pour in cream and add Parmesan. 5) Toss pasta into the skillet, add reserved pasta water a little at a time to reach desired creaminess, season to taste and serve.
Practical tips & variations
For fresher flavor use ripe tomatoes or cherry tomatoes halved. Cook bacon first for texture; keep some fat for flavor but drain excess for a lighter dish. Make it vegetarian by swapping bacon for smoked mushrooms or sun-dried tomatoes and increasing salt to taste.
Ingredients
- 300 g pasta
- 400 g tomatoes
- 150 g spinach
- 150 g bacon
- 2 tbsp olive oil
- 2 cloves garlic
- 1 tsp salt
- 1/2 tsp black pepper
- 50 ml cream
- 30 g grated Parmesan
Instructions
- Bring a large pot of salted water to a boil and cook pasta until al dente, reserving 1 cup pasta water, then drain.
- While pasta cooks, chop bacon into pieces and dice tomatoes; mince garlic and roughly chop spinach if large.
- Heat olive oil in a large skillet over medium heat and add bacon; cook until crisp and browned, stirring occasionally.
- Remove excess bacon fat if desired, then add minced garlic to the skillet and cook 30–60 seconds until fragrant.
- Add diced tomatoes to the skillet, season with salt and pepper, and cook 4–5 minutes until softened and juices release.
- Stir in spinach and cook until just wilted, about 1–2 minutes.
- Lower heat, pour in the cream, and stir to combine; add grated Parmesan and stir until sauce is smooth.
- Add cooked pasta to the skillet and toss with the sauce, adding reserved pasta water a little at a time to reach desired creaminess.
- Taste and adjust seasoning with more salt and pepper if needed, then serve immediately with extra Parmesan if desired.
FAQs
What pasta works best?
Use any short pasta (penne, fusilli, rigatoni). Cook until al dente and reserve 1 cup pasta water to loosen the sauce.
How do I reheat leftovers without separating the sauce?
Yes—stir a little extra pasta water or cream into the skillet and heat gently until smooth. Add cheese off heat to avoid graininess.
Can I make substitutions for bacon or cream?
Swap bacon for pancetta or smoked turkey bacon; use half-and-half or milk with a tablespoon of butter if you prefer lighter creaminess.