15 mins
25 mins
Serves 6

Bacon and Artichoke Spaghetti

With an explosion of flavours, this yummy spaghetti makes a wonderful supper main dish or dinner party starter.
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  • 1 pkg Italpasta Artisan Spaghetti
  • 1 tbsp extra virgin olive oil
  • 6 slices bacon
  • 2 shallots, divided
  • 3 cloves garlic, minced
  • 1 red chili pepper, seeded and diced
  • 4 tsp finely chopped fresh thyme
  • 2 jars artichokes, drained and chopped
  • 2 cups tomato sauce
  • 1 tbsp red wine vinegar
  • 1 tbsp Worcestershire sauce
  • 1/4 tsp each salt and pepper
  • 2 cups packed spinach
  • 1/3 cup grated Parmesan cheese
  • 1/4 cup finely chopped fresh chives


  • Prepare pasta according to package directions; drain, reserving 1/4 cup (60 mL) cooking liquid.
  • Meanwhile, heat oil in large skillet set over medium heat; cook bacon for 5 to 7 minutes or until golden brown and crispy around edges. Transfer to paper towel–lined plate; chop and set aside.
  • Reserve 2 tbsp (30 mL) bacon fat in pan (discard or reserve remaining fat for another use). Cook shallots, garlic, chili and thyme for 2 to 3 minutes or until fragrant. Stir in artichokes; cook for 2 to 3 minutes or until well coated.
  • Stir in tomato sauce, vinegar, Worcestershire sauce, salt and pepper; bring to boil. Reduce heat to medium-low; cook for 10 to 15 minutes or until thickened and flavourful. Stir in spinach; cook for 1 to 2 minutes or until just starting to wilt.
  • Add pasta and reserved cooking liquid to skillet, tossing until pasta is well coated. Sprinkle with bacon, Parmesan and chives.
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  • For a rosé sauce, add a splash of 35% heavy cream.
  • Serve with freshly grated Parmesan or Pecorino Romano cheese.
  • Substitute arugula or kale for spinach if desired.

Nutritional Analysis

Calories: 480kcalCarbohydrates: 73gProtein: 20gFat: 13gSaturated Fat: 3gCholesterol: 15mgSodium: 850mgFiber: 5gSugar: 9g