• 400 g spaghetti
  • 200 g unsmoked back bacon
  • 350 g frozen chopped spinach
  • 165 g cherry tomatoes, halved
  • 300 ml half fat crème fraîche
  • 1 tbsp olive oil
  • 1 clove garlic, peeled and finely chopped
  • Black pepper to season


  1. 1

    Bring a large saucepan of lightly salted water to the boil, add the spaghetti and cook following pack instructions.

  2. 2

    Meanwhile, in a deep frying pan, heat the olive oil and fry the garlic with the chopped unsmoked back bacon, until lightly golden. Add the chopped spinach and 2 tablespoons water, then cover and cook until the spinach has defrosted.

  3. 3

    Remove the lid and add the halved cherry tomatoes to the frying pan, season and cook for a further 2-3 minutes.

  4. 4

    Drain the spaghetti and add to the bacon and spinach mixture with the half fat crème fraîche. Stir well and serve immediately.


    Cook's tip: try swapping the bacon for 125g crumbled Abergavenny Goats' cheese.

Nutritional Details

Each serving provides
  • Energy 2730kj 652kcal 33%
  • Fat 24.4g 35%
  • Saturates 11.2g 56%
  • Sugars 6.9g 8%
  • Salt 2.3g 38%

% of the Reference Intakes

Typical values per 100g: Energy 766kj/183kcal

Each serving provides

71.5g carbohydrate 5.9g fibre 33.7g protein

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