Bacon, cherry tomato and baby spinach pasta recipe Share this recipe on Facebook
A simple, delicious pasta recipe, great for summer. Spaghetti is tossed with fried pancetta, cherry tomatoes, baby spinach and a homemade balsamic vinaigrette. The recipe can be ready in under 15 minutes.
Preparation time: 5 minutes, Cooking time: 10 minutes, Serves: 4
8 oz. (225 g) spaghetti
1/2 pound (250 g) pancetta (substitute with regular bacon) strips chopped
2 cups cherry tomatoes, halved
3 cups fresh baby spinach
1/4 cup balsamic vinaigrette (see recipe below)
Salt & black pepper to taste
Freshly grated Parmesan cheese
Cook the spaghetti in a large cooking pot with salted boiling water according to instructions on the package (the pasta should be cooked al-dente).
While the pasta is cooking prepare the sauce.
In a large skillet over medium heat add the pancetta or bacon and cook until crispy. Remove and place on paper towels to drain excess fat. Keep about 2 tablespoons of the bacon fat in the skillet, add the cherry tomatoes and saute, for 3 to 4 minutes, or until tender.
When the spaghetti is cooked drain well and then stir into the skillet. Add the baby spinach, the fried pancetta, the vinaigrette and season with salt and black pepper to taste. Toss well until ingredients are well combined.
Serve in individual pasta dishes with freshly grated Parmesan cheese.
Notes and tips
Homemade balsamic vinaigrette recipe
1/4 cup balsamic vinegar
1 tsp dark brown sugar (optional)
1 Tbsp chopped garlic
1/2 tsp salt
1/2 tsp freshly ground black pepper
3/4 cup olive oil
Add all ingredients in a blender (you can use an immersion mixer) and process until smooth.
Yields about 1 cup of balsamic vinaigrette. Store remaining vinaigrette in the refrigerator.
Back to Bacon, cherry tomato and baby spinach pasta recipe
Back to the Bacon, cherry tomato and baby spinach pasta recipe