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Bacon & Tomato Spaghetti Recipe
Bacon & Tomato Spaghetti Recipe photo by Taste of Home

Bacon & Tomato Spaghetti Recipe

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Our summer-perfect pasta features baby spinach, cherry tomatoes and crisp bacon tossed with a tangy balsamic vinaigrette. —Taste of Home Test Kitchen
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 4 servings


  • 8 ounces uncooked spaghetti
  • 1/2 pound thick-sliced bacon strips, chopped
  • 2 cups cherry tomatoes, halved
  • 3 cups fresh baby spinach
  • 1/4 cup balsamic vinaigrette
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • Grated Parmesan cheese

Nutritional Facts

1-1/4 cups equals 409 calories, 18 g fat (5 g saturated fat), 21 mg cholesterol, 833 mg sodium, 49 g carbohydrate, 3 g fiber, 15 g protein.


  1. Cook spaghetti according to package directions.
  2. Meanwhile, in a large skillet, cook bacon over medium heat until crisp. Remove to paper towels with a slotted spoon; drain, reserving 2 tablespoons drippings. Saute tomatoes in drippings until tender. Drain spaghetti; stir into skillet. Add the spinach, bacon, vinaigrette, salt and pepper; heat through. Sprinkle with cheese. Yield: 4 servings.
Originally published as Bacon & Tomato Spaghetti in Simple & Delicious August/September 2010, p13

Nutritional Facts

1-1/4 cups equals 409 calories, 18 g fat (5 g saturated fat), 21 mg cholesterol, 833 mg sodium, 49 g carbohydrate, 3 g fiber, 15 g protein.

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Reviewed Sep. 3, 2015

"I prepared this recipe for lunch today and give it a thumbs up. Delicious. It was easy to prepare and we loved it. Please don't confuse the balsamic vinaigrette for balsamic vinegar. It is not vinegar but a salad dressing. Big difference. We will be having this delicious dish again. I highly recommend this recipe as a Volunteer Field Editor for Taste of Home."

Reviewed Sep. 3, 2015

"I accidentally added sugar instead of bad. Guess I will never be on MasterChef!"

Reviewed Sep. 1, 2015

"We enjoyed this recipe very much! I couldn't bring myself to "cook" the fresh, farmer's market cherry tomatoes, so I kept them raw and tossed them with the spinach and hot pasta. They wilted just enough to soften...perfect. I also added a bunch of scallions that I sliced into ribbons with my green bean "frencher" tool. The pasta I used was a tubular rice pasta which made the dish GF. I did use the bacon drippings, but I omitted the extra oil of the vinaigrette; instead, I used white balsamic vinegar as I usually do when making German potato salad. I am so glad there are leftovers...will bring to room temperature before eating!!!"

Reviewed Aug. 25, 2015

"We really enjoyed this - however I messed up and overcooked the tomatoes! It was still good, but could've been better! I also added 6 cups of baby spinach - yum!"

Reviewed Aug. 21, 2015

"Delicious as is but can add various veggies....onions....garlic...meat/chicken."

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