Linguine with Smoked Bacon

Linguine with Smoked Bacon, Sun-dried Tomatoes and Spinach

Course: Mains
Total Time: 20 mins
Author: Anna Bloomfield
Quick, easy, and full of flavour, this is a great midweek meal. Feel free to leave the bacon out if you want to go meat free – you will still have a pasta sauce that packs a punch.
Print Recipe


  • 80 g spaghetti or linguine per person
  • 1 tablespoon cooking oil
  • 300 g smoked bacon
  • 1 x190g jar sun-dried tomato paste (I like the Sacla brand)
  • 2 tablespoons single cream
  • 100 g baby spinach
  • Salt and pepper


For the pasta

  • Cook according to packet instructions.

For the sauce

  • Cut the fat from the bacon. Cut the bacon into bite sized pieces and put in the pan, with the olive oil, over a medium heat. Cook through, stirring occasionally, until the bacon begins to brown. Spoon the sun-dried tomato paste into the bacon, add a splash of water to the jar, shake well and add this to the sauce. Heat through. Once the sauce is hot add the cream, heat again and season to taste. Don’t worry if the sauce splits at this point – it will be fine once it is stirred into the pasta.

To assemble

  • When the pasta is cooked and before it is drained, add the spinach to the pasta pan, pushing it under the water with a wooden spoon. Drain immediately, reserving some of the pasta water. I do this by placing a mug under the colander.
  • Return the pasta and spinach to the pan and stir in the sauce using some of the pasta water to loosen everything – I usually use about half a mugful.
  • Serve and enjoy.


Serving: 238g | Calories: 730kcal (37%) | Carbohydrates: 29.7g (10%) | Protein: 44.1g (88%) | Fat: 48.5g (75%) | Saturated Fat: 15.3g (77%) | Cholesterol: 133mg (44%) | Sodium: 2409mg (100%) | Potassium: 1454mg (42%) | Fiber: 3.3g (13%) | Sugar: 7.9g (9%) | Vitamin A: 4200IU (84%) | Vitamin C: 32.2mg (39%) | Calcium: 80mg (8%) | Iron: 5.2mg (29%)

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