Best Ever Creamy Spinach and Bacon Pasta (Quick Comfort Food)
Remember those rainy Sunday afternoons when you needed something deeply comforting but fast? I first created this **Spinach and Bacon Pasta** recipe years ago on exactly one of those days, armed with whatever I had left in the fridge.
It quickly became the definitive family favorite—a guaranteed way to get everyone running to the dinner table. This is the ultimate, rich, and easy dinner solution that feels completely gourmet without requiring any fancy techniques.
My grandmother always said the best meals require few ingredients but lots of love (and maybe a little bacon!). This tested recipe proves her right, combining crispy bacon, fresh spinach, and a decadent, creamy sauce. It’s the perfect weeknight meal for those craving cozy comfort food without the fuss.
Why You’ll Love This Recipe
❤️ The Magic of Creamy Bacon Pasta:
- Fast & Easy: Ready in about 40 minutes, making it perfect for busy weeknights.
- Deep Flavor: We use the rendered bacon fat to build the savory sauce base—don’t skip this step!
- Family Friendly: Even picky eaters love the creamy texture and salty bacon bits.
- Pantry Staple Friendly: Most ingredients are likely already in your kitchen.
- Nutrient Boost: Sneak in a surprising amount of fresh spinach for color and vitamins.
What You Need
You only need a few simple pantry staples for this recipe! The magic happens when you pair rendered bacon fat with fresh garlic and a touch of cream.
We highly recommend using a short pasta shape like penne, rigatoni, or farfalle so the sauce clings beautifully. Check the full printable recipe card below for detailed measurements and optional add-ins!
Expert Tips for Perfect Pasta
đź’ˇ Get the most flavor from your Spinach and Bacon Pasta:
- Crisp the Bacon Fully: Cook the bacon until truly crisp. This gives you great textural contrast against the creamy sauce.
- Save the Pasta Water: This is the most crucial tip! Starchy pasta water helps emulsify the sauce, making it incredibly creamy and ensuring it sticks perfectly to the noodles. Add it slowly until your desired consistency is reached.
- Don’t Overcook the Spinach: Spinach cooks down very quickly. Add it right at the end and stir only until it wilts—this keeps the color vibrant and the texture tender.
- Use Fresh Garlic: Skip the jarred stuff. Freshly minced garlic provides a much more aromatic and bright flavor that is essential to this sauce.
Variations & Substitutions
Customize this recipe based on your dietary needs or whatever you have on hand!
- Make it Vegetarian: Omit the bacon. Instead, sauté mushrooms and sun-dried tomatoes in 2 tablespoons of olive oil before building the sauce.
- Add Protein: Stir in shredded rotisserie chicken, grilled shrimp, or sliced Italian sausage at the end.
- Gluten-Free: Easily swap the regular pasta for your favorite gluten-free brand. The cooking time for the pasta may vary slightly.
- Different Greens: Swap spinach for baby kale or Swiss chard, though these might require slightly longer cooking time to soften.
Storage & Freezing
This dish is best served immediately, but leftovers are still delicious!
- Storage: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The sauce may thicken considerably.
- Reheating: To reheat, place the pasta in a skillet over medium-low heat. Add a splash (1/4 cup) of chicken broth or heavy cream while stirring to loosen the sauce back up.
- Freezing: We do not recommend freezing this dish. Dairy-based sauces tend to separate and become grainy once thawed.
FAQ (Frequently Asked Questions)
How can I make the sauce thicker?
Ensure you are incorporating some starchy pasta water! If you still need more thickness, you can mix a tablespoon of cornstarch with two tablespoons of cold water, pour it into the simmering sauce, and cook until thickened.
What kind of bacon works best?
Standard thick-cut bacon provides the most fat for flavor and the best crisp texture. Avoid pre-cooked bacon, as you need the rendered fat for the sauce base.
Can I use frozen spinach instead of fresh?
Yes, but you must thaw and squeeze out every bit of moisture first! Frozen spinach holds a lot of water, which will thin out your lovely creamy sauce if not properly drained.
We hope this Spinach and Bacon Pasta becomes a staple in your rotation, just like it is in ours! Don’t forget to Pin this easy recipe for later and share your cozy dinner photos with us!
Best Creamy Spinach and Bacon Pasta (Quick Comfort Food)
Ingredients
- 1 pound pasta (penne, rigatoni, or fettuccine)
- 8 slices thick-cut bacon, diced
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- 1/4 cup reserved pasta water
Instructions
- Step 1 Cook the pasta according to package directions until al dente. Reserve at least 1/2 cup of the starchy cooking water before draining.
- Step 2 While the pasta cooks, cook the diced bacon in a large skillet over medium heat until crispy. Remove the bacon using a slotted spoon and set aside, leaving 2 tablespoons of rendered fat in the pan.
- Step 3 Add the minced garlic to the bacon fat and sautu00e9 for 1 minute until fragrant. Do not burn the garlic.
- Step 4 Pour in the chicken broth and scrape up any browned bits (fond) from the bottom of the pan. Let the liquid simmer for 2 minutes.
- Step 5 Reduce the heat to low and stir in the heavy cream. Season the sauce lightly with salt and pepper.
- Step 6 Add the fresh spinach to the sauce and stir until it just wilts (about 2-3 minutes).
- Step 7 Add the drained pasta and the reserved crispy bacon back into the skillet. Toss to coat.
- Step 8 Slowly add the reserved pasta water, 1/4 cup at a time, until the sauce reaches your desired creamy consistency. Stir in the Parmesan cheese until melted and smooth.
- Step 9 Serve immediately, garnished with extra fresh Parmesan and cracked black pepper.
Ingredients
- 1 pound pasta (penne, rigatoni, or fettuccine)
- 8 slices thick-cut bacon, diced
- 4 cloves garlic, minced
- 1/2 cup chicken or vegetable broth
- 1 cup heavy cream (or half-and-half)
- 5 ounces fresh spinach
- 1/2 cup grated Parmesan cheese, plus more for serving
- Salt and black pepper to taste
- 1/4 cup reserved pasta water
