Bacon Tomato and Spinach Spaghetti

09.20.2017

You can’t go wrong with the combo here in this Bacon Tomato and Spinach Spaghetti! Plus it’s creamy, it’s hearty and it’s 100% satisfying. Trust me!

Bacon Spinach and Tomato Spaghetti

And if you want to add more protein to this delicious spaghetti dinner, feel free to add in some grilled chicken. Or rotisserie chicken for a shortcut version.

Then maybe even try substituting spinach with blanched asparagus, that would also be seriously tasty!

But whatever you do don’t go skimpy on the bacon. This dish is alllll about that bacon.

Bacon Spinach and Tomato Spaghetti

This spaghetti is basically a dressed up pasta carbonara. And yes I like it even better than the regular version!

With that said though, be sure to follow the basic rules of carbonara.

As in have the egg/cheese mixture ready before cooking the pasta.

Temper the egg mixture with that starchy hot pasta water. And I’m referring to temper as in slowly whisk in the hot water and start to bring up the eggs temperature and give them a head start before adding to the hot pasta.

And add it immediately to the drained hot pasta so it will start to cook the eggs and thicken.

And don’t use a high heat once you return it to the burner crank it down to medium-low, and stir CONSTANTLY – otherwise you’ll have scrambled egg spaghetti.

Bacon Spinach and Tomato Spaghetti

If you like bacon then you are going to love this! It’s pretty much a BLT in spaghetti form. In other words – my kind of food!

Oh and you may as well use the other half of that 16 oz. package of bacon to make this Sweet Potato Kale Bacon and Avocado Hash. It’s so good and a perfect dish to serve any time of day!

Print

Bacon Tomato and Spinach Spaghetti

5 from 2 votes

A creamy, hearty spaghetti dish that's sure to satisfy. Loaded with plenty of bacon, spinach and tomatoes to create a delicious flavor combination that will leave you craving more!

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

  • 10 oz. dry spaghetti
  • 2 large eggs
  • 1/4 cup heavy cream
  • 1/2 cup slighlty packed finely shredded parmesan cheese, plus more for serving
  • Salt and freshly ground black pepper
  • 8 oz. bacon, diced
  • 1 cup finely chopped yellow onion (1 small)
  • 1 lb (3 cups) grape or cherry tomatoes, halved
  • 1 Tbsp minced garlic (3 cloves)
  • 6 oz. baby spinach, rinsed and drained
  • 1/4 cup torn fresh basil leaves

Instructions

  1. Bring large pot of salted water to a boil (for cooking spaghetti).

  2. In a small mixing bowl whisk eggs and 1 tsp pepper until eggs are well blended. Whisk in heavy cream and parmesan cheese, set aside.

  3. Cook bacon in a large 12-inch non-stick skillet over medium-high heat, stirring occasionally until just crisp, about 5 - 7 minutes. Transfer bacon to a plate lined with paper towels while leaving about 2 Tbsp rendered bacon drippings in skillet. 

  4. Add onions to drippings and saute until tender, about 5 minutes. Add in tomatoes and garlic and saute 1 minute longer. Then add spinach cover and cook, tossing occasionally, until it just starts to wilt, about 2 minutes longer (if it doesn't wilt entirely that's okay, it will continue to wilt when added to the spaghetti). 

  5. Meanwhile, cook spaghetti in boiling water just to al dente according to directions on package. Before draining spaghetti reserve 1/2 cup hot pasta water (and as soon as the spaghetti is finished have egg mixture ready as you'll want to add it to the hot pasta to help cook the eggs).

  6. While whisking slowly pour 1/2 cup of the hot pasta into egg mixture. Return drained spaghetti to now empty pot set over medium-low heat. Add egg mixture and cook and toss constantly until sauce begins to thicken slightly, about 1 minute. 

  7. Add tomato mixture and bacon to pot with spaghetti and continue to cook and toss constantly until sauce coats the spaghetti, about 1 minute longer. Season with salt to taste and toss in half of the basil.

  8. Serve warm sprinkled with remaining basil and with more parmesan.

  9. Recipe source: inspired by Food Network

6 comments

  • Matt: This with some grilled chicken sounds like the perfect weeknight dinner to me! September 21, 2017 at 1:24pm Reply

    • Jaclyn: Yes exactly my thoughts :)! September 21, 2017 at 4:12pm Reply

  • 2pots2cook: My kind of ingredients for week dinner ยจ! Thank you so much ! September 22, 2017 at 10:03am Reply

  • GramQuacker: This was phenomenal! Since there are only 2 of us, I cut the ingredients in half – -except the bacon – I used about 6 oz and the baby spinach (I used about 5 oz.) Since I used a microplane instead of a box grater to grate the Parmesan (Parmigiana Reggiano), I used about 1/2 cup of it in the sauce to compensate for the lighter weight. September 30, 2017 at 8:28pm Reply

    • Jaclyn: I’m so glad you liked this recipe! Thanks for your review! September 30, 2017 at 10:51pm Reply

Add your comment:

Copyright 2011-2017 Cooking Classy
Design by cre8d