Bacon Tomato and Spinach Spaghetti

09.20.2017

Bacon Tomato and Spinach Spaghetti, it’s like a fresh blt in spaghetti form! Plus it’s creamy, and hearty, and it’s 100% satisfying. This is a dish you don’t wan to pass by!

Bacon Spinach and Tomato Spaghetti Recipe

BLT Spaghetti Recipe

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.

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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

Ingredients You’ll Need for This Recipe

  • Dry spaghetti
  • Eggs
  • Heavy cream
  • Parmesan
  • Salt and pepper
  • Bacon
  • Yellow onion
  • Grape tomatoes
  • Garlic
  • Spinach
  • Basil

How to Make Bacon Tomato and Spinach Spaghetti

  • Cook pasta in boiling water. Reserve 1/2 cup water.
  • Whisk eggs with pepper until well blended. Mix in cream and parmesan.
  • Cook bacon until crisp. Transfer and leave 2 Tbsp drippings in skillet.
  • Saute onions in drippings. Add in tomatoes and garlic and saute. Add spinach and let wilt.
  • While whisking slowly pour 1/2 cup of the hot pasta into egg mixture.
  • Return drained spaghetti to empty pot along with egg mixture.
  • Cook and toss constantly until sauce begins to thicken slightly.
  • Add tomato mixture and bacon to pot and warm.
  • Season with salt to taste and toss in half of the basil.
  • Serve warm sprinkled with remaining basil and with more parmesan.

Bacon Spinach and Tomato Spaghetti

Tips for This Spaghetti Recipe

  • 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 so good!
  • But whatever you do don’t be skimpy on the bacon. This dish is alllll about that bacon.

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Bacon Tomato and Spinach Spaghetti

5 from 5 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!

Course: Main Course
Cuisine: American
Keyword: Bacon Recipes, Spaghetti
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 5
Calories: 541 kcal
Author: Jaclyn

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

Nutrition Facts
Bacon Tomato and Spinach Spaghetti
Amount Per Serving
Calories 541 Calories from Fat 243
% Daily Value*
Total Fat 27g 42%
Saturated Fat 11g 55%
Cholesterol 126mg 42%
Sodium 505mg 21%
Potassium 709mg 20%
Total Carbohydrates 51g 17%
Dietary Fiber 4g 16%
Sugars 5g
Protein 17g 34%
Vitamin A 87.3%
Vitamin C 30.2%
Calcium 18.9%
Iron 14.5%
* Percent Daily Values are based on a 2000 calorie diet.

13 comments

  • Marie: Absolutely delicious, I will definitely be making this again.. April 30, 2018 at 4:26pm Reply

  • Sal: Added chicken…NEED TO KEEP BACON IN! Amazing flavor. January 14, 2018 at 12:38pm Reply

    • Jaclyn: Thanks for your feedback Sal, glad you liked it!! January 14, 2018 at 12:38pm Reply

  • Ashley: This was absolutely delicious! Very easy to put together, also incredibly hearty and filling. I didn’t make any adjustments, was perfect as written! December 19, 2017 at 6:13pm Reply

    • Jaclyn: So glad to hear it! Thanks for the positive feedback! December 21, 2017 at 3:16pm Reply

  • Karissa: It’s so good! Wow. The sauce is kind of like alfredo (to me) and the tomatoes are good in it! My three favorites in one: Spaghetti, Alfredo sauce, and BLTs. Great recipe. November 7, 2017 at 7:14pm Reply

    • Jaclyn: Thanks for leaving a review – so glad you loved it Karissa! November 8, 2017 at 11:13am 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

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

    • Jaclyn: Agreed! September 22, 2017 at 10:37am Reply

  • 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

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