Spicy Bacon Spaghetti

Spicy Bacon Spaghetti is a quick, flavour-packed pasta dish featuring crisp, smoky bacon, tender wilted spinach, and a gentle chilli kick all tossed through perfectly cooked spaghetti. The heat from the chillies balances beautifully with the richness of the bacon, while the spinach adds a fresh, leafy note that keeps each bite well-rounded. It’s an ideal weeknight meal—easy to pull together yet impressive enough to serve guests.

Prep Time 10

Cook Time 15

Servings People

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

Notes

Suggested Side Dishes for your Spicy Bacon Spaghetti

Zippy Green Salad: A simple side salad of mixed leaves, cherry tomatoes, thinly sliced red onion, and a lemon-olive oil dressing to cut through the richness of the bacon.

Garlic Bread: Rustic slices of crusty bread, spread with garlic butter and toasted until golden—perfect for mopping up any remaining garlicky-chilli oil.

Chilled White Wine: A crisp Sauvignon Blanc or a dry Rosé pairs beautifully, offering a cool, refreshing counterpoint to the warmth and spice of the dish.

Enjoy your Spicy Bacon Spag

Nutrition