• 500 g fresh egg spaghetti
  • 1 tbsp olive oil
  • 200 g unsmoked back bacon rashers, roughly chopped
  • 168 g cherry tomatoes, halved
  • 1 clove garlic, finely chopped
  • 350 g frozen chopped spinach
  • 300 ml half fat crème fraîche
  • Black pepper to season


  1. 1

    Bring a large saucepan of water to the boil, add the spaghetti and cook for 3-4 minutes.

  2. 2

    Meanwhile, heat the oil in a large frying pan, add the bacon and cook for 3-4 minutes, until lightly golden. Stir in the cherry tomatoes and garlic and cook for a further 2 minutes, until just taking on some colour. Add the chopped spinach and cook for 2 more minutes before stirring in the crème fraîche and bringing to a gentle simmer.

  3. 3

    Drain the spaghetti and add to the bacon and spinach mixture. Season to taste, stir well and serve immediately.


    Cook's tips: to save even more time, you could use bacon lardons.


    You can used dried pasta in this recipe, but it will take about 8 minutes longer to cook.


Nutritional Details

Each serving provides
  • Energy 2839kj 678kcal 34%
  • Fat 29.3g 42%
  • Saturates 13.1g 66%
  • Sugars 6.1g 7%
  • Salt 2.5g 42%

% of the Reference Intakes

Typical values per 100g: Energy 741kj/177kcal

Each serving provides

69.1g carbohydrate 6.6g fibre 31.2g protein

Also in these Scrapbooks

Back to top