Home-from-work spaghetti

Home-from-work spaghetti

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(21 ratings)

Prep: 20 mins


Serves 4
A tasty all-round family supper

Nutrition and extra info

Nutrition: per serving

  • kcal512
  • fat16g
  • saturates4g
  • carbs77g
  • sugars0g
  • fibre4g
  • protein19g
  • salt0.81g
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  • 400g dried spaghetti or other pasta



    Pasta is the Italian name for Italy's version of a basic foodstuff which is made in many…

  • 4 rashers streaky bacon
  • 2 courgettes



    The courgette is a variety of cucurbit, which means it's from the same family as cucumber,…

  • 200g cherry tomatoes
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 4 tbsp pesto



    Pesto is a generic Italian name for any sauce made by pounding ingredients together.


  • freshly grated parmesan, to serve



    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…


  1. Bring a large pan of salted water to the boil (use boiling water from the kettle to speed things up). Add the spaghetti and return to the boil, then cook at a rolling boil for the time given on the pack, stirring once or twice. This usually takes 10-12 minutes.

  2. Meanwhile cut up the bacon and courgettes into small chunks. Halve the tomatoes.

  3. Heat the oil in a large, deep frying pan, add the bacon and fry for 5 minutes, until it starts to crisp. Tip in the courgettes and tomatoes and cook for a further 2-3 minutes until the courgettes begin to brown round the edges and the tomatoes start to soften.

  4. When the pasta is cooked, spoon a couple of tablespoons of the cooking water into the vegetables, then drain the pasta and tip it into the vegetables too. Spoon in the pesto and toss well until everything is evenly coated. Serve straight from the pan, with freshly grated parmesan.

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Comments, questions and tips

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24th Jul, 2014
Quick and nice meal. 4 stars. I cooked it today for two women. I used 75g spaghetti per person (instead of 100g). I did both the courgettes and the frozen peas (the tip) in the pan. Worked very well. I used 3/4 courgette (rather than 1). I used more pesto than recommended (3 tbsp instead of 2). After not having used salted water for the boiling of the spaghetti (I thought I could do without), I added salt and pepper to the meal when it was done. I left out the parmesan.
9th Sep, 2013
Super quick and easy pasta to cook after getting home from work. A great way to use up courgettes - and I personally didn't find the pasta to oily. Lots more pesto was a must!
17th Mar, 2013
Going to try this with broccoli instead of courgettes as I don't like them. Is there a way (without taking out the bacon) to make this healthier?
21st Jun, 2012
Great recipe - a jazzed up version of simple pesto pasta - really hits the mark. Tasty + easy - what more could you want?
4th Nov, 2011
tasty meal but also found a bit to oily and salty so willuse healthy living bacon and fry separate.
9th Jul, 2010
quick and easy and tasty. try to cut some of the fat off the bacon first!
26th Aug, 2009
Lovely recipe. SO easy. Used peas rather than courgettes. Got the husband to make for me and it tasted even better! great recipe for 1st time cooks
20th Aug, 2009
Yummy! but agree with frying the bacon first and the adding the veg rather than piling it all in together and it takes minutes
27th Jul, 2009
I liked this although next time would fry off the pancetta separately rather than with the veg, as it made the dish too oily and too salty.
18th Jun, 2009
So quick to make and enjoyed by the whole family. Great tip from Bekah about adding the pesto to the pan before the pasta.


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