Pasta with Bacon and Spinach

"A nice simple supper."
photo by Jarrettbush photo by Jarrettbush
photo by Jarrettbush
photo by Leslie photo by Leslie
photo by Leslie photo by Leslie
photo by Az B8990 photo by Az B8990
photo by StrongChef photo by StrongChef
Ready In:




  • Cook pasta according to package directions.
  • Drain, reserving 1/2 cup cooking water.
  • In a large skillet over medium heat, cook bacon until crisp.
  • Remove and drain on paper towels.
  • Drain drippings but do not clean pan.
  • In same pan over medium heat, heat olive oil 1 minute.
  • Increase heat to medium-high and add spinach, wine and reserved cooking water.
  • Cook and stir until heated through.
  • Toss pasta and cheese with sauce.
  • Season with pepper to taste.
  • Crumble bacon over pasta.

Questions & Replies

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  1. Thanks for a good recipe Kim. It was fast and tasty as you promised it to be. I reckon some toasted pine nuts would just finish it off-they go so well with spinach and bacon. It's also the first time I ever bought frozen spinach-normally I would blanch and chop my own. How convenient is that stuff for this kind of dish?!
  2. I actually made this with brown rice shell pasta (GF) and added a can of diced tomatoes. Instead of White Wine I used cooking sherry (what I had on hand) and we used Feta chesse. We will definitely be making this again.
  3. This was ok, not great. Made it for company as written, but got lukewarm reviews (which I agree with). Will look for another recipe.
  4. This was awesome! I will admit to a wee bit of skepticism while making it, because I thought the sauce would never get thick, but guess what? It thickened! I used whole wheat spaghetti as I had no bow-tie pasta, and I also added some pancetta and onion. This was a simple week-day meal that we all enjoyed! Made for ZWT 5 :)
  5. This was terrific! Followed the directions except left out the parmesan (personal preference) and used gluten free pasta. End result was super easy and uber delicious! Thanks for sharing. Made for ZWT5.


  1. Very nice recipe, thanks! Quick and easy, and tastes fantastic. Lots of flavor. I used cappellini and fresh spinach instead of the bow ties and frozen spinach, and left out the pepper. I especially enjoyed the wine and spinach combo in this dish.


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