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As children, my sisters and brothers and I always requested this delicious dish for our birthday dinners. Our mother got the recipe from her grandmother, who prepared it when my mother was a child nearly 90 years ago. I've continued the tasty tradition with my own children.
Nutritional Facts 1 serving (1 cup) equals 159 calories, 6 g fat (2 g saturated fat), 11 mg cholesterol, 498 mg sodium, 18 g carbohydrate, 2 g fiber, 7 g protein.
Originally published as Spaghetti with Bacon in Reminisce May/June 1993, p49
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
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Reviewed on Feb. 06, 2012 by bobajean
Living in Chicago over 70 years ago my mother made only this recipe for spaghetti supposedly given to her by Mrs O'Reilly,but when I went to Rome, Italy I was given this spaghetti in an Italian restaurant using exactly the same recipe( checked with the chef). My children, grandchildren and friends all love it.
Reviewed on Aug. 24, 2011 by agnes24
I have made this twice and although I love spaghetti and bacon, I didn't really care for it. It's just ok to me but I could do without.
Reviewed on Jan. 23, 2011 by cdh9380
I'm not a huge pasta fan and don't like the typical marinara sauce, but I enjoyed this recipe. It has a smoky flavor from the bacon.
Reviewed on Mar. 24, 2010 by hollyespen
would make again, probably add more onion and bacon. Mabye skip the oven and add cooked spaghetti to the sauce/tomatoes.
Reviewed on Feb. 24, 2010 by jniner
Simple but excellent recipe. My grandmother (born in the 1890's) also made this exact same recipe. She too made it in the oven, but I've found it easier to just cook on the stove top in a dutch oven. I recall my mom would reheat the leftovers in a frying pan. No matter how you do them, the leftovers are great!
Reviewed on Feb. 23, 2010 by thequinns8
I too remember this as a child. I told my husband, who does the cooking, not to change a thing!! I was delicious. We both loved it. I'm eagerly spreading the receipe to all my family and friends.
Reviewed on Feb. 15, 2010 by explorerin
My mother made this for me when I was a child. She added bell peppers to the bacon and onions when cooking. She always added the spaghetti already cooked to the bacon mixture and simmered it on the stove top until it thickened instead of baking in the oven.
Reviewed on Feb. 20, 2009 by Willarene
Reviewed on Jan. 04, 2008 by FriedaG
My whole family adores this simple baked spaghetti dish. Over the years I have added to the sauce garlic powder, oregano and a pinch each of allspice and cayenne to brighten the flavor. Sometimes I sprinkle the top with grated parmesan cheese and/or Italian-seasoned bread crumbs. But no matter how I make it, the pan is always emptied pronto.
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