Spinach and Bacon Spaghettini

Spinach and Bacon Spaghettini


  • 12 ounces uncooked spaghettini or thin spaghetti noodles
  • 4 bacon slices
  • 1/4 to 1/2 teaspoon crushed red pepper
  • 3 garlic cloves, minced
  • 1 (6-ounce) package fresh baby spinach
  • 3/4 cup (3 ounces) grated fresh Pecorino Romano cheese
  • 1/2 teaspoon salt


Cook noodles according to package directions, omitting fat and salt. Drain pasta over a small bowl, reserving 1/2 cup cooking liquid.

Cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon; reserve 1 tablespoon drippings in skillet. Crumble bacon; set aside. Add red pepper and garlic to skillet; cook 30 seconds. Add spinach; cook 1 minute or until lightly wilted. Remove from heat. Add pasta, reserved cooking liquid, cheese, and salt. Toss gently.

  • Yield: serves 4 (serving size: 1 1/2 cup.)

Nutritional Information

Calories per serving: 481
Caloriesfromfat per serving: 24%
Fat per serving: 12.8g
Saturated fat per serving: 6.4g
Monounsaturated fat per serving: 4g
Polyunsaturated fat per serving: 1.3g
Protein per serving: 20.6g
Carbohydrate per serving: 70g
Fiber per serving: 5.2g
Cholesterol per serving: 33mg
Iron per serving: 4.8mg
Sodium per serving: 685mg
Calcium per serving: 264mg

Good to Know

Who says bacon isn't healthy? Try a turkey-bacon alternative that boasts nearly half the saturated fat as pork bacon. Toss with whole-wheat pasta for extra fiber.