Bacon, spinach & Gorgonzola pasta

Bacon, spinach & Gorgonzola pasta

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(32 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4
An indulgent pasta dish that is quick and cheap to make

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal658
  • fat25g
  • saturates11g
  • carbs77g
  • sugars7g
  • fibre9g
  • protein35g
  • salt4.06g
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  • 350g penne pasta
  • 1 tbsp vegetable oil
  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 8 rashers smoked back bacon, chopped
  • 200ml hot vegetable stock
  • 300g frozen pea



    A type of legume, peas grow inside long, plump pods. As is the case with all types of legume,…

  • 150g pack gorgonzola, cubed



    A blue-veined cheese originating from a small town near Milan in Italy and now made by more than…

  • 250g spinach



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Cook the pasta following pack instructions. Meanwhile, heat the oil in a large frying pan, then add the onion and cook for 3 mins until starting to soften. Add the bacon, cook for a further 5 mins, then pour in the hot stock and bring to the boil. Simmer for a few mins until the liquid has reduced slightly.

  2. Stir in the peas, followed by the Gorgonzola, until the cheese has melted and the peas are defrosted. Quickly stir through the spinach to wilt. Drain the pasta and mix with the sauce, then serve.

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Comments (33)

jemma_j's picture

A lovely dish, but I also added mushrooms, parsley, chives and a sprinkle of parmesan and black pepper the second time I made it. That would've got 5 stars! I also made extra to re-heat for lunch.

jessyb00p's picture

I cooked this the other day. It's so quick and easy, not to mention yummy!
I used boursin cheese and mushrooms instead. Just fantastic!

ade_in_the_kitchen's picture

Quick to make and enjoyable to eat but ultimately unfulfilling. I felt that it lacked something and reading the reviews on here others have amended the recipie to improve depth of flavour.

I think it needed some fresh parsley and I'd replace the veg oil with some garlic-infused olive oil.

I'll cook it again with tweaks; the ease and speed of the recipie makes it a mid-week winner.

tamsinthefoodie's picture

This was absolutely delicious. I thought the cheese would make it too strong a taste for the smaller children (though they hated the smell) but once they put some in their mouth, they ate it all up happily. I also added some cherry tomatoes at the same point as the cheese and peas and the depth of flavour was fantastic (I used chicken stock instead of veg as didn't have any and the pack of gorgonzola was only 125g instead of 150g but fine). Cooked 500g pasta and with the sauce as above, it made enough for 6. Will definitely be cooking this again.

ellzbellz's picture

Just made this and yummmmmmmm I want more!!

peony1's picture

Very tasty and will try it with cherry tomatoes next time - thanks for the tip.

eleanormayo's picture

Good, quick and easy supper. I used some cubed pancetta that was loitttering in the fridge. All my blue cheese melted away so whilst you got the flavour of it, I would probably only add it at the very end.

joanicus1's picture

Made this for a quick supper. Used fresh asparagas, and broad beans from the garden, instead of frozen peas, and steamed these for a couple of mins above the pasta as it was cooking. Didnt have gorgonzola, so use dolcelatte. Used some of the pasta cooking liquid to make the stock. I made enough for two people so that i could have it for my lunch next week, but kept going back for more and more !!!!!!!!! :=)

jemimalrf's picture

I made this for my parents as a midweek meal and my Dad enjoyed it so much that he's asked for it for Father's Day. Really quick and simple yet very delicious!

chippersmum's picture

Sorry - this one didn't work for me at all and won't be making again.

singingclock's picture

really easy to make, and tasted delicious

Frantic Flapjack's picture

Very quick to make for a midweek meal. The sauce is very rich though and after Beth's idea above, I scattered halved cherry tomatoes over the finished dish to cut through the richness of the sauce and add some colour.

bethocallaghan's picture

added a few halved cherry tomatoes before the stock.


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