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  • Author: Pip Payne
  • Total Time: 40 minutes
  • Yield: 4 1x


An easy, but thoroughly delicious, rich pasta dish


Healthy Extra: none (or A for parmesan)


  • 150 g lean bacon medallions (finely chopped, or lean bacon lardons)
  • 1 onion (cut in half and finely sliced into half moon shapes)
  • 2 cloves garlic (finely chopped)
  • 1 tin chopped tomatoes
  • 1 tbsp tomato puree
  • 1/2 tsp dried chilli flakes
  • 1 tbsp Worcestershire sauce
  • Frylight
  • freshly ground black pepper
  • 300 g dried spaghetti
  • parsley to garnish


  1. Spray a deep frying pan with Frylight or spray oil, and fry the bacon for 2-3 minutes.
  2. Add the onion and garlic, and fry gently for 5 minutes, until the onion is soft. (Stir every now and again)
  3. Add in the tin of chopped tomatoes, stir in the tomato puree and add the chilli flakes and Worcestershire sauce and simmer for approximately 25 minutes, stirring occasionally
  4. In the meantime cook the spaghetti to al dente
  5. Drain the spaghetti. reserving a little of the cooking water, pop it back into the pan and spoon in the sauce, stirring to fully coat the spaghetti, and adding a little of the cooking water if it needs loosening a little
  6. Season with plenty of black pepper, and serve sprinkled generously with chopped fresh parsley


Also lovely with freshly grated parmesan. A rocket salad on the side goes perfectly.

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes