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Simple bacon spaghetti recipe

Simple bacon spaghetti recipe

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  • Recipes
  • Ingredients
  • Pasta
  • Pasta types
  • Spaghetti

A wonderful pasta dish, which is quick and easy to make. This recipe also works well with prawns.

88 people made this

IngredientsServes: 8

  • 450g spaghetti
  • 4 tablespoons olive oil
  • 8 rashers streaky bacon, cut into 5mm pieces
  • 4 cloves garlic, finely chopped
  • 25g chopped fresh flat-leaf parsley

MethodPrep:10min ›Cook:15min ›Ready in:25min

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti and return to the boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
  2. Meanwhile, heat the olive oil in a large frying pan over medium heat. Stir in the bacon and cook until the bacon starts to shrink, about 3 minutes. Add the garlic and continue cooking and stirring until the garlic has softened and the bacon is crisp, about 5 minutes. Toss the drained pasta with the bacon, oil and parsley to serve.

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Reviews & ratingsAverage global rating:(87)

Reviews in English (67)

by naples34102

Perfect side dish, perfect comfort food. To tell you the truth, have this with nothing more than a tossed green salad and some good bread and you've got yourself quite a meal. Simple perfection.-27 Sep 2012

by dynabryte

I make this all the time for a quick easy inexpensive meal or side. I throw chopped up onion, mushrooms squash or any combination of vegetables on hand while sauteing. Always a hit and an easy way to get veggies in kids...what kid does not love spaghetti!!-26 May 2010

Chicken Bacon Spaghetti

CHICKEN BACON SPAGHETTI. Yup, you read that right and it’s even more amazing than it sounds. I have been making this recipe for years and years but have never gotten around to sharing it because it’s usually a dish I am making after a long/bad day or when I want a big plate of comfort food.

My great Aunt Dorothy was the first person to ever introduce me to chicken spaghetti. She brought it to every family get together and I was always the first in line. It’s so cheesy, creamy and pasta-y. It’s one of those stick to your bones kind of meals that you want to dive into after a long day.

One batch of this makes enough for 3+ dinners for Jorge and I. So I always break it up into three small pans and freeze two of them. It takes about an hour to cook once it’s frozen, but it’s so nice to be able to pull it out of the freezer and heat up with no work from me.

This Chicken Bacon Spaghetti is just like the one I used to eat at all those family get togethers growing up…except I added bacon…because, well, it’s bacon. If you want, you can totally skip the bacon, but I am not sure we can be friends anymore. (kidding…mostly)

If you are looking for a meal the whole family will love, I promise this is it. I hope you and your family enjoy it as much as we do!

TO FREEZE: If you want to freeze a portion for later, I use foil pans and then top it tightly with a piece of foil. Freeze for up to 3 months. When you are ready to bake it, put it directly from the freezer to the oven and let it cook for 50 minutes. Then remove the foil and let it cook another 10 minutes. Voila – dinner is done!

  • 2 tbsp olive oil
  • 4 rashers smoked back bacon, cut into roughly 1.5cm/⅝in slices
  • 1 garlic clove, finely sliced
  • ¼ tsp dried chilli flakes (optional)
  • 900ml/1½ pint vegetable or chicken stock, made with 1 stock cube
  • 250g/9oz dried spaghetti
  • 150g/5½oz cherry tomatoes, halved
  • 100g/3½oz young spinach leaves
  • 50g/1¾oz Parmesan, finely grated
  • freshly ground black pepper

Heat half the oil in a wide casserole or frying pan. (You can also cook this in a large saucepan, but you may need to break the spaghetti in half to make it fit later.)

Fry the sliced bacon over a medium heat for 1½–2 minutes, or until lightly browned, stirring occasionally. Add the remaining oil, garlic and chilli, if using, and cook for a few seconds, stirring constantly.

Add the stock and bring to the boil. Add the pasta and stir well. Simmer for 10 minutes, stirring occasionally.

When the pasta is tender, but there is still plenty of liquid in the pan, add the tomatoes and spinach leaves. Cook for 4–5 minutes, or until the tomatoes are soft, but holding their shape and nearly all the liquid has been absorbed.

Reviews ( 15 )

Unless you have high blood pressure, this is about 1/2 tsp sale which a healthy person can handle. Can also use Pink Himalayan salt that won't affect your blood pressure and is a much healthier salt.

Why do you people whine about these recipes being fattening, high sodium, etc. Don't come to this site if these recipes don't fit your dietary needs. Go to one that does.

This is a great recipe! If you think it is high sodium now try using bacon spam in your meatballs.: ) I just don't eat a huge portion. I should eat low sodium but I cut back elswhere when there is something this good. Make your own marinara sauce and this will cut out some of the sodium that is present in canned and bottled foods. Personally, I would cook the bacon first even though they are cooked a good amount of time, I just think it would cut out some fat and it would not affect the flavor that much. If you decide to use bacon spam, I just dice it and mix it in because it is already cooked.


Bacon Tomato Pasta recipe video! Note the order of steps – start the saute with bacon, then add onion and garlic, then deglaze the skillet with pasta water (I do this specifically – to ensure I get all the flavour off the base of the skillet) before adding tomato. Also notice how when the pasta first goes in, there’s loads of sauce in the skillet but by the end, it’s all on the pasta!

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Reviews ( 18 )

Easy to make and delicious.

I saw other recipes online but this one I had all the ingredients and it was easy to make while the baby took a nap! It taste amazing! Thank you for quick meal to make for a mommy with 30 min napping baby!

my family LOVED this recipe and i will definately make it again

This is a family favorite. It's definitely a go to during the week, even for casual entertaining.

I've made this recipe repeatedly. Hard to believe it's light with all the cheese and bacon. Would be good with extra peas and maybe some mushrooms. I do use the big spaghetti pot to mix it, since it tends to overflow the skillet.

tried this last night, my sons and I found it not to be too bad. All of us agreed it was a bit bland and needed more salt or spices to get more flavor. Will make it again for sure but I think I will add either more cheese and more bacon. It was a great way to get my sons to eat peas! I also had let the hot water cooled down a bit so I didn't have a problem with the egg mixture going bad, also helped since my sons are in their 20's to help me out. Also used a big pan to mix all the ingredients together, a 12" pan is not going to cut it. I used a 24" pan which helped a lot, I'd say even a large pot so you can really stir things up would be better. Overall, I would say the longest part was cooking the bacon, but this is a recipe I will do again and add to my box. My sons already want me to do it again. I like it very much because I don't like traditional tomato sauce.

Spaghetti with creamy bacon & mushroom sauce

In life, there are times when lavish meals are necessary. Meals that take you hours to prepare and cook and present beautifully. But there are also times where all you need is to sit on the couch with a big bowl of pasta while watching talk shows. That is what I needed a few nights ago when after a day of driving the kids around, trying to make deadlines, cooking, shooting and editing, I was just exhausted. Physically and emotionally. And let me tell you, there are few things that remedy an exhausted mind as quickly as a bowl of creamy pasta.

This also happens to be the only thing C ever wants to eat. He loves most of the food I cook but he’s a pretty simple guy when it comes to food. Cream? Good! Pasta? Good! Bacon? Goooooood! Whenever I want to treat him, this is what I cook and the fact that is pretty much the easiest thing you can knock together just makes it so much better.

I start off with a big pot of salted water which I bring to the boil. While I’m waiting for that to happen, I fry off the bacon until it’s crisp and has rendered off all its delicious fat. I then sauté the mushrooms in a bit of that bacon fat with garlic and then add the bacon back in before I add the cream. I love how the sizzling pan comes to an abrupt halt when the cream is added. It’s almost like the cream is gently shooshing it as it makes it way through the mushrooms and bacon. Finish with a squeeze of lemon juice and a generous sprinkle of freshly chopped parsley and you have comfort in a bowl. Perfect for any time when your soul needs a little soothing. 44

Bacon Spaghetti Aglio Olio

One of my favorite food bloggers is Richa, from My Food Story. I love her recipes and she had posted this recipe for bacon spaghetti aglio olio a while back and I had made a mental note to try the recipe out soon. Soon came much later, but I am glad it did.

I love bacon fat- it’s the secret ingredient when I make scrambled eggs at home. So I knew I would love it in my spaghetti aglio olio. I used my regular aglio olio recipe, which is adapted from Ina Garten’s and added Richa’s twist of bacon to it. The result – a quick weeknight dinner which will have you licking your bowls.

If you are a fellow bacon lover, this bacon spaghetti aglio olio is a must to try. Its quick, easy and absolutely delicious.

I am trying to be regular with posting on the blog. I am hoping to get at least one post per week up, if not more- hopefully client work lets me keep up with this particular not that demanding blogging schedule. I am also looking at reviving Garam Masala Tuesdays, some time in the coming weeks. If there is a particular Indian recipe you would like me to look into, do hit me up with your suggestions. And in case you try this bacon spaghetti aglio olio out, do tag me in your creations on instagram, facebook or leave a comment here.

Recipe Notes

Everyone loves bacon. It&rsquos full of flavor and there&rsquos so much you can do with it. It&rsquos also a good source of protein. But, bacon is really only the starting point.

The smoky flavor and rich fattiness is why most people crave bacon. But, you can get a similar profile from other cured or smoked meats. Try other cured pork products like prosciutto or speck in this dish. Even smoked fish and would be in this dish. Try it with smoked cod, salmon or oysters.

Smoked cheeses also offer a similar fatty and smoky flavor profile. Smoked gouda comes to mind. But, even nutty hard cheeses like manchego, pecorino, or parmesan would add depth to this dish. You can use smoked cheese that is softer too. Smoked mozzarella and grilled haloumi could give you a rich taste and a cheese pull that all cheese-lovers enjoy.

You don&rsquot always have to eat your vegetables as a side dish. Why not throw them right into your pasta. You can add vegetables such as arugula, spinach, and kale to add more nutritional value to the dish.

You can also treat herbs the same way you do leafy greens in this garlic pasta dish. Add lots of fresh oregano, basil, thyme, or tarragon to this dish while it&rsquos still hot. The herbs will wilt enough to soften and have the perfect toothsomeness.

Pickled veggies are great in pasta dishes too. Pickled capers, olives, chopped artichoke hearts, and asparagus can add a nice zing and crunch to the dish. This is another way to sneak more veggies in too.

Heat the oil in a pan, add the bacon and fry for 2 mins until golden. Add the red pepper, cook for 1 min then add the garlic and mushrooms and cook for 1 min. Stir in the paprika, tomatoes and balsamic vinegar and season with salt and freshly ground pepper. Bring to the boil then reduce the heat and simmer for 10 mins.

While the sauce is simmering, cook the spaghetti in a large pan of boiling salted for 10 mins until just tender. Drain and mix with the sauce. Sprinkle with parsley and serve with freshly grated Parmesan cheese.