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)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 524 kcal
- Protein
- 23 g
- Carbohydrates
- 73 g
- Fat
- 16 g
- Fiber
- 6 g
- Sugar
- 6 g
- Sodium
- 1939 mg
- Saturated Fat
- 4 g
- Monounsaturated Fat
- 4 g
- Polyunsaturated Fat
- 6 g
- Cholesterol
- 13 mg
- Potassium
- 469 mg
- Calcium
- 218 mg
- Iron
- 5.0 mg
- Magnesium
- 82 mg
- Phosphorus
- 302 mg
- Zinc
- 2.0 mg
- Vitamin A
- 145 mcg
- Vitamin C
- 8 mg
- Vitamin D
- 0.1 mcg
- Vitamin E
- 3.3 mg
- Vitamin K
- 122 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 2.49 mg
- Riboflavin
- 0.76 mg
- Niacin
- 9.7 mg
- Folate
- 267 mcg
- Water
- 288 g
Sources: Aggregated Public Data, USDA FoodData Central
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.
Troubleshooting
Pasta is sticking together in clumps
Cause: Inadequate stirring during the simmering phase
Fix: Use tongs to gently separate the noodles; add a small splash of hot water to help loosen the sauce
Prevention: Stir the pasta vigorously with tongs every 2 to 3 minutes while it simmers in the liquid
Too much liquid remaining when pasta is perfectly cooked
Cause: Simmering temperature was too low or pot was covered
Fix: Remove the cooked pasta to a bowl with tongs, turn the heat to high, and rapidly boil the remaining liquid until it reduces to a thick sauce, then toss the pasta back in
Prevention: Cook uncovered at a vigorous, active simmer rather than a low simmer
Cultural Context
The one-pot pasta method gained widespread popularity in the early 2010s, largely credited to a technique observed by culinary professionals in Puglia, Italy, where pasta is occasionally cooked risotto-style in a shallow pan. This modernized, streamlined approach revolutionizes weeknight cooking by building the flavor base and cooking the noodles simultaneously, creating a uniquely starchy and highly cohesive dish with minimal cleanup.
