Tagliatelle with Bacon and Quick Fried Spinach

Preparation info

  • Difficulty


  • Serves


Appears in

Josceline Dimbleby’s Complete Cookbook

Josceline Dimbleby’s Complete Cookbook

By Josceline Dimbleby

Published 1997

  • About

The quickness and popularity of most pasta dishes is a boon to any family This recipe is so fast you should make sure everyone is ready to eat it before you start cooking.


  • 275-350 g/10-12 oz baby leaf spinach
  • 225 g/8 oz lean rindless smoked bacon
  • 2 large cloves garlic
  • 350-400 g/12-14 oz tagliatelle
  • 4 tablespoons olive oil
  • freshly grated Parmesan cheese, to serve
  • sea salt
  • black pepper


First put a large serving bowl and a plate in a low oven to keep warm. Wash and drain the spinach and shake it in a cloth to dry it as much as possible. Cut the bacon into smallish pieces. Peel the garlic and slice it across as finely as possible.

Bring a large pan of salted water to the boil, drop in the tagliatelle and cook for 7-12 minutes, until just tender — it should still have a very slight bite to it.

As soon as you put the water on to boil, start cooking the other ingredients. Put half the olive oil in a large, deep frying pan over a fairly high heat. Add the bacon and stir around for 5-8 minutes, until crisp. Using a slotted spatula, transfer the bacon to the plate in the oven. Add the remaining olive oil to the frying pan and increase the heat to as high as possible. Then add the sliced garlic and stir for half a minute. Next add the spinach and stir around swiftly for barely a minute-just until the spinach has become limp. Season with black pepper and a little salt if needed.

When the tagliatelle is ready, drain it and put it into the warmed serving bowl. Pour the spinach, garlic and oil on top, add the fried bacon and mix everything in roughly with the tagliatelle. Serve with a bowl of grated Parmesan.