Spinach and Bacon Spaghettini

Recipe from Health

Nutritional Information

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


  • 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


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