The Smoky Calamari-and-Bacon Spaghetti That Upgrades Pasta Night

If your weeknight pasta routine feels a little same-old, here is an easy 20-minute shake-up: spaghetti with squid and bacon. It is that clean, briny sea flavor from squid meeting smoky-crisp bacon, and the combo just works. Light but satisfying, fast but special, and great for anyone who likes seafood with a little attitude.

You will need

• Spaghetti - 200 g
• Squid, fresh or frozen - 300 g
• Smoked bacon - 100 g
• Garlic - 2 cloves
• Cherry tomatoes - 150 g (about 10)
• Olive oil - 2 tbsp
• Dry white wine - 50 ml
• Fresh parsley - a few sprigs
• Salt - to taste
• Freshly ground black pepper - a pinch

How to make it

Start with quick prep. Clean the squid, rinse well, and slice into thin rings. Cut the bacon into small strips. Peel and finely chop the garlic. Halve the cherry tomatoes. Chop most of the parsley and keep a few sprigs for the finish.

Set a large pot of well-salted water over high heat. Cook the spaghetti to al dente according to the package, usually 7–8 minutes. Drain, saving about 100 ml of the pasta water for the sauce.

While the pasta cooks, heat the olive oil in a wide skillet. Add the bacon and cook over medium heat until the edges turn crisp and the fat renders. Stir in the garlic and cook 1–2 minutes until fragrant.

Tip in the squid rings and sauté 2–3 minutes. Keep it brief so the squid stays tender.

Add the cherry tomatoes and pour in the white wine. Let it simmer 2–3 minutes, just until the alcohol cooks off and the tomatoes soften slightly.

Slide the spaghetti into the skillet and toss to coat. Splash in a little of the reserved pasta water to get that glossy, clinging sauce. Taste and season with salt and a pinch of black pepper.

Serve

Dish it up hot, showered with chopped parsley and a few sprigs on top for looks. It plays well with a light green salad and a cold glass of white wine. Weeknight win.