Photo of Bacon & cabbage pasta by WW

Bacon & cabbage pasta

2 - 8
PersonalPoints™ per serving
Total Time
25 min
10 min
15 min
A simple pasta dish with a classic flavour combination, this makes a really quick and easy midweek meal.


Calorie controlled cooking spray

4 spray(s)

Bacon medallions, raw

200 g, smoked, finely sliced


1 medium, finely sliced


3 clove(s), sliced


1 portion(s), medium, Savoy, outer leaves removed, cored and sliced

Vegetable stock cube(s)

½ cube(s), make up to 150ml with hot water

Wholewheat Pasta, dry

240 g, spaghetti


200 g, young leaf

0% fat natural Greek yogurt

4 tablespoons


  1. Mist a large pan with cooking spray and heat over a medium heat. Fry the bacon for 5 minutes until crisp. Add the onion and cook for a further 5 minutes or until the onion has softened.
  2. Add the garlic and cook for 1 minute, then add the cabbage and cook for 3 minutes. Pour in the stock and cook until the cabbage is just tender – this should only take about 2 minutes.
  3. Meanwhile, bring a large pan of water to the boil. Add the spaghetti and cook for 10-12 minutes until al dente. Drain, reserving a little pasta water.
  4. Stir the spinach through the cabbage and bacon to wilt, followed by the yogurt and a little pasta water to loosen. Season to taste and cook for a few minutes until thickened slightly. Toss with the spaghetti and serve.


Don’t overcook the cabbage or you’ll lose its fresh flavour. It should be just tender, but still have some bite.