Equipment
Ingredients
Meat and Aromatics
- 150 g bacon, diced
- 3 garlic, minced
- 250 g cherry tomatoes, halved
- 1 g red pepper flakes
Pasta and Liquid
- 340 g dry spaghetti
- 950 ml chicken broth
- 3 g salt
- 2 g black pepper, freshly cracked
Finishers
- 100 g baby spinach, washed
- 50 g parmesan cheese, freshly grated
Nutrition (per serving)
Method
Dice the bacon, mince the garlic, and halve the cherry tomatoes using a chef knife and cutting board.
Place the diced bacon in a wide heavy-bottomed pot or Dutch oven over medium heat. Cook until crispy and the fat has completely rendered.
Add the minced garlic, halved cherry tomatoes, and red pepper flakes to the pot. Cook until the tomatoes begin to soften and release their juices into the bacon fat.
Add the dry spaghetti, chicken broth, salt, and black pepper directly into the pot, laying the noodles flat.
Bring the liquid to a rapid boil, then reduce the heat to maintain a vigorous simmer. Stir the pasta frequently with tongs to prevent sticking. Cook until the spaghetti is al dente and most of the liquid has absorbed into a thick sauce.
Remove the pot from the heat and stir in the baby spinach until it is completely wilted.
Gradually fold the grated Parmesan cheese into the pasta until melted, creating a creamy texture.
Portion the pasta into wide bowls using tongs, spooning any remaining sauce from the bottom of the pot over the top. Serve immediately.
Chef's Notes
- Using a wide pot or Dutch oven allows the long spaghetti strands to lie flat and submerge quickly, ensuring even cooking from the very start without needing to break the noodles.
- The natural starch released by the dry pasta thickens the chicken broth into a rich, glossy emulsion right in the pan, achieving a creamy texture without the need for a roux or heavy cream.
- Exercise caution with added salt. Both the bacon and the Parmesan cheese contribute significant sodium to the dish. Taste the sauce right before plating and adjust the seasoning then if needed.
- If you prefer a more complex flavor profile, swap 120ml of the chicken broth for dry white wine, adding the wine immediately after the tomatoes soften to deglaze the pan and lift any browned bits.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 1 month — Pasta texture may soften significantly upon thawing.
Reheating: Microwave with a splash of water, or reheat gently on the stovetop until warmed through, tossing frequently.
