Some evenings, all you want is something satisfying, fast, and just a little bit fiery. That’s where Spicy Bacon Spaghetti steps in — a dish that’s become one of my go-to favourites when I need a warm plate of comfort with a bit of personality. It’s one of those meals that comes together quickly, but tastes like you’ve put in loads of effort. It’s the perfect combination of crispy, smoky bacon, a gentle kick of chilli, tender wilted spinach, and golden strands of spaghetti, all swirling together in harmony.
The beauty of this dish lies in its simplicity. It’s not fussy. There’s no complicated layering or unusual techniques — just solid, honest cooking. The bacon brings its signature saltiness and crunch, and when paired with the heat of red chillies, it lifts the whole plate into something with real flair. I like to let the bacon get really crisp so you get that lovely texture against the silky spaghetti. A bit of garlic in the background doesn’t go amiss either.
Spinach is the unsung hero here. Once it hits the warm pan, it wilts down and melts into the spaghetti, adding a fresh note that balances out the richness of the bacon. It also means you’re sneaking in some greens without making a big song and dance about it — something that always makes me feel slightly more virtuous, even if the dish is swimming in bacon goodness.
You can use any type of chilli, really — fresh red chillies give it a zingy brightness, but a pinch of dried chilli flakes works well too. It’s about finding the level of spice that suits you. I like mine with a little burn, but not so much that it overpowers everything else. The idea is to warm your tastebuds, not numb them.
As for what to serve with it, a simple side salad with a lemony dressing does the trick. The citrus cuts through the richness of the bacon and brings a refreshing contrast. Crusty garlic bread is also a winner if you’re going full comfort mode — great for mopping up any bits left at the bottom of the bowl. And if you fancy a glass of something, a chilled white wine like a Sauvignon Blanc or even a dry rosé works wonders.
Spicy Bacon Spaghetti is one of those dishes that feels both indulgent and practical. It’s easy enough for a weeknight but tasty enough to serve when you’ve got friends over. Whether you’re cooking for one or a crowd, it always hits the spot.
Spicy Bacon Spaghetti
Ingredients
- 300 g spaghetti dried
- 200 g smoked bacon streaky or back bacon sliced
- 3 medium red chillies thinly sliced or whole
- 2 cloves garlic thinly sliced
- 100 g spinach leaves washed and roughly chopped
- 2 tbsp extra-virgin olive oil
- salt to taste
- ground black pepper to taste
- Parmesan grated or Pecorino
Instructions
- Fill a large saucepan with water and bring it to a rolling boil.
- Add a generous pinch of salt (about 1 tbsp) once boiling.
- Add the spaghetti to the boiling water and cook according to the packet instructions until *al dente* (usually 8–10 minutes).300 g spaghetti
- Reserve about 100 ml of the pasta-cooking water before draining, then drain the spaghetti in a colander.
- Meanwhile, heat a large frying pan or skillet over medium heat.
- Add the bacon lardons (no oil needed initially, as the bacon will render its own fat).200 g smoked bacon
- Cook for about 5–7 minutes, stirring occasionally, until the bacon is golden brown and crisp.
- Use a slotted spoon to transfer most of the bacon (leaving behind around 1 tbsp of rendered fat) onto a plate lined with kitchen paper, leaving the fat in the pan.
- With the pan still over medium heat, add the extra-virgin olive oil (if the pan seems too dry).2 tbsp extra-virgin olive oil
- Add the sliced garlic and sliced chillies to the pan. Sauté for 30 seconds to 1 minute, just until fragrant—take care not to burn the garlic.2 cloves garlic, 3 medium red chillies
- Quickly add the chopped spinach to the pan and toss for 1–2 minutes, just until it wilts and softens.100 g spinach
- Season lightly with a pinch of salt and a few grinds of black pepper.salt, ground black pepper
- Add the drained spaghetti to the pan with the spinach, garlic, and chillies.
- Toss everything together, then pour in a small splash (2–3 tbsp) of the reserved pasta water to help the sauce cling to the spaghetti.
- Return the crisped bacon to the pan and toss again, ensuring each strand of spaghetti is coated.
- Adjust seasoning with salt and pepper as needed. If it seems a little dry, add another tablespoon of pasta water.
- Divide the Spicy Bacon Spaghetti among 4 warmed plates or bowls.
- Finish each portion with an extra crack of black pepper and a light dusting of grated Parmesan or Pecorino, if you like.Parmesan