Pasta Recipes · 7 min read
Creamy Tomato & Bacon Spaghetti with Garlic, Mushrooms and Parmesan
Smoky bacon, cherry tomatoes, garlic and mushrooms make a rich Parmesan sauce for this 30-minute spaghetti dinner. Includes four lower-carb pasta alternatives.
By Chef Monika Jensen ·
There's something wonderfully comforting about a bowl of homemade spaghetti, especially when it's filled with crispy bacon, juicy tomatoes, fresh garlic, and Parmesan cheese.
My Tomato & Bacon Spaghetti is one of those recipes that proves you don't need hours in the kitchen to create a delicious, satisfying meal. The smoky bacon adds richness, while the cherry tomatoes cook down into a flavorful sauce. Fresh arugula brings a slightly peppery finish, and the Parmesan adds that irresistible savory touch.
What makes this recipe especially appealing is how quickly everything comes together. In just 30 minutes, you can have a beautiful pasta dinner on the table.
And if you're following a keto or lower-carb lifestyle, I've included several easy pasta alternatives so you can enjoy the same delicious sauce without traditional spaghetti.
Watch Chef Monika Jensen Make Tomato & Bacon Spaghetti
YouTube Short · Watch the recipe video
Why You'll Love This Tomato and Bacon Spaghetti
- Ready in 30 minutes: Perfect for busy weeknights.
- Full of flavor: Smoky bacon, garlic, tomatoes, mushrooms and Parmesan create a delicious combination.
- Fresh ingredients: Cherry tomatoes and baby arugula add color and freshness.
- Flexible: Serve with traditional spaghetti or your favorite low-carb pasta substitute.
- Family-friendly: A satisfying homemade pasta dinner that doesn't require complicated techniques.
Chef Monika's Tips for the Best Bacon Spaghetti
Use good-quality bacon. Thick-cut slab bacon gives the sauce a rich, smoky flavor and a satisfying texture.
Don't overcook the garlic. Garlic can become bitter if it browns too much. Keep the heat moderate and stir frequently.
Let the tomatoes blister. Cooking the tomatoes until their skins begin to split releases their juices and helps develop the sauce.
Add Parmesan at the end. This gives the pasta a savory, creamy finish without requiring heavy cream.
Use freshly grated Parmesan. It melts and incorporates into the sauce more smoothly than many pre-shredded varieties.
Keto and Low-Carb Spaghetti Alternatives
One of the things I love about this recipe is how easily it can be adapted for different eating preferences.
If you're following a ketogenic diet, the main ingredient you'll want to replace is traditional spaghetti.
Zucchini Noodles
Zucchini noodles are a fresh, light alternative to spaghetti.
Lightly sauté the zoodles for 1–2 minutes, or until just tender. Avoid overcooking them because zucchini releases moisture.
Toss with the finished bacon and tomato sauce just before serving.
Hearts of Palm Pasta
Hearts of palm noodles have a mild flavor and hold their shape well.
Drain and rinse according to the package instructions, then warm them directly in the sauce.
Spaghetti Squash
Roasted spaghetti squash provides naturally tender strands that work beautifully with tomato-based sauces.
Roast until tender, scrape into strands with a fork, and serve with the bacon and tomato sauce.
Shirataki Noodles
Shirataki noodles are another very low-carbohydrate option.
Prepare according to the package directions and heat them in the sauce before serving.
Chef's Note: Tomatoes and other sauce ingredients also contribute carbohydrates. Calculate the finished recipe using your chosen pasta alternative and portion size if you follow strict keto macros.
What to Serve with Tomato and Bacon Spaghetti
This pasta is delicious on its own, but it also pairs beautifully with a fresh salad or roasted vegetables.
For a lighter meal, serve it alongside a simple green salad with lemon dressing.
You could also pair it with roasted asparagus, sautéed zucchini, or a cucumber salad.
How to Store Leftover Spaghetti
Store leftovers in an airtight container in the refrigerator for up to 3–4 days, provided they are cooled and refrigerated promptly.
Reheat gently in a skillet with a splash of water or chicken stock to loosen the sauce.
If using zucchini noodles, it's best to store the noodles separately from the sauce to prevent them from becoming watery.
Recipe card
Creamy Tomato & Bacon Spaghetti with Garlic, Mushrooms and Parmesan
Spaghetti tossed with bacon, cherry tomatoes, garlic, mushrooms, chicken stock, arugula and Parmesan. Includes zucchini noodles, hearts of palm pasta, spaghetti squash and shirataki alternatives.
- Prep
- 10m
- Cook
- 20m
- Serves
- 4
- Net carbs
- 12 gCookbook keto alternative only
Ingredients
- 2 tablespoons olive oil
- 1 cup slab bacon, cut into ¼-inch pieces
- 3 garlic cloves, sliced
- 1 teaspoon chili flakes
- 1 cup sliced mushrooms
- 2 cups whole cherry tomatoes
- 1½ cups chicken stock
- Salt and freshly ground black pepper, to taste
- 1½ cups fresh baby arugula
- 1½ cups freshly grated Parmesan cheese
- 4 portions spaghetti
Method
- Cook the Spaghetti. Bring a large pot of generously salted water to a boil. Cook the spaghetti according to the package instructions until al dente, approximately 8 minutes depending on the pasta. Reserve a little pasta cooking water if desired, then drain and set aside.
- Cook the Bacon. In a large skillet, heat the olive oil over medium heat. Add the chopped bacon, sliced garlic, chili flakes and mushrooms. Cook until the bacon begins to turn golden brown and the mushrooms soften.
- Add the Tomatoes. Add the whole cherry tomatoes to the bacon mixture. Stir occasionally and cook until the tomatoes soften and begin to blister.
- Make the Sauce. Add the chicken stock, salt and freshly ground black pepper. Simmer for approximately 8 minutes, allowing the liquid to reduce and the tomatoes to form a flavorful sauce. Some tomatoes will naturally burst as they cook, releasing their juices.
- Combine the Pasta. Add the drained spaghetti directly to the skillet. Toss gently until the pasta is evenly coated with the tomato and bacon sauce. If needed, add a small splash of reserved pasta water to loosen the sauce.
- Finish with Arugula and Parmesan. Add the fresh baby arugula and 1 cup of the Parmesan cheese. Toss gently until the arugula begins to wilt and the cheese is incorporated. Divide between four serving bowls and finish with the remaining Parmesan. Serve immediately.
Nutrition Facts · Tomato & Bacon Spaghetti
Servings: 4 · Cookbook keto-alternative values · Amount per serving
- Calories
- 274 kcal
- Total Fat
- 20 g
- Saturated Fat
- 5 g
- Cholesterol
- 22 mg
- Total Carbohydrates
- 14 g
- Dietary Fiber
- 2 g
- Total Sugars
- 8 g
- Protein
- 10 g
- Net Carbohydrates
- 12 g
Source: The Balanced Plate, page 130. These figures are labeled for the keto-alternative version, not the standard spaghetti recipe. They are cookbook-provided and unverified for the ingredient quantities above.
Nutrition for both versions still needs recalculation using exact pasta portion weights, bacon and Parmesan weights and brands, and the chosen alternative noodle quantity. These figures are not included in the recipe’s structured nutrition data.
Love Pasta but Want to Cut Back on Carbs?
You don’t have to give up your favorite comfort foods!
In my cookbook, The Balanced Plate: Healthy Recipes with Keto Alternatives, I share 100 recipes with practical ingredient substitutions, nutritional information and beautiful food photography.
Whether you love traditional spaghetti or prefer zucchini noodles, my approach makes it easy to prepare meals everyone can enjoy.
Discover more healthy recipes with keto alternatives.
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Frequently asked questions
- Can I make bacon spaghetti without cream?
- Yes. This recipe gets its richness from the bacon, tomatoes, chicken stock and Parmesan cheese. No heavy cream is required.
- Can I use regular bacon instead of slab bacon?
- Absolutely. Thick-cut bacon works well if slab bacon isn't available.
- Can I make this recipe spicy?
- Yes. Increase the chili flakes slightly if you prefer a little extra heat.
- What pasta works best with tomato and bacon sauce?
- Traditional spaghetti works beautifully, but linguine, fettuccine or other long pasta shapes are also good choices.
- Can I make this recipe keto-friendly?
- Yes. Replace the traditional spaghetti with zucchini noodles, hearts of palm pasta, spaghetti squash or shirataki noodles, then calculate the carbohydrates for your chosen ingredients.
- Can I prepare the sauce ahead of time?
- Yes. The bacon and tomato sauce can be prepared in advance and refrigerated. Reheat it before adding freshly cooked pasta and arugula.
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Every recipe here also appears in The Balanced Plate: Healthy Recipes with Keto Alternatives, with a nutrition label and a keto alternative for each dish.