Spaghetti with Bacon Recipe
Spaghetti with Bacon Recipe photo by Taste of Home

Spaghetti with Bacon Recipe

Read Reviews
4.5 15 16
Publisher Photo
As children, we always requested this dish for our birthday dinners. Our mother got the recipe from her grandmother. Now I pass on our tasty tradition. —Ruth Keogh, North St. Paul, Minnesota
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES:4 servings
Test Kitchen Approved
TOTAL TIME: Prep: 20 min. Bake: 40 min.
MAKES: 4 servings


  • 8 ounces uncooked spaghetti
  • 1/2 pound bacon strips, chopped
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 can (8 ounces) tomato sauce

Nutritional Facts

1 serving 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.


  1. Preheat oven to 350°. Cook spaghetti according to package directions for al dente.
  2. In a large skillet, cook bacon and onion over medium heat until bacon is crisp, stirring occasionally; drain. Stir in tomatoes and tomato sauce; bring to a boil.
  3. Drain spaghetti; transfer to a greased 11x7-in. baking dish. Spread sauce over top. Bake, covered, 40-45 minutes or until bubbly. Yield: 4 servings.
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.

Reviews for Spaghetti with Bacon

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Jan. 10, 2016

"Bacon added the extra umph to this recipe! Great weeknight dinner for busy nights. I doubled the recipe so I had extras for the next night too."

Reviewed May. 30, 2015

"Really, really good. I made this today for my mom. I used a chopped clove of garlic when sauteeing the onions, diced tomatoes with chilis inside as one of the sauces, a drop of milk and veg. oil when boiling the noodles, a tsp butter to grease the pan, and last but not least topped it with mozzarella and parmesan in the oven. Tasted a little like bacon pizza, but even better because it's healthier and the red sauce just infiltrated the noodles. I only cooked 20m but then I halved the recipe too. It was luscious! Just creamy, savory, with a hint of smoke from the bacon and subtle heat from the chilis.. Would be a major hit with children I bet. Could sub Salami/Prosciutto for bacon if you want and I think it'd still be good. The only regret I had was I didn't add mushrooms because I think they would've worked well here."

Reviewed Feb. 26, 2015

"Great change of pace from regular spaghetti. I also add garlic salt and cayenne pepper sometimes. This one is in my tried and true recipe file."

Reviewed Sep. 22, 2014

"My grandmother, Mom and I have used this recipe since I was a child. We cooked it on top of stove and added a bay leaf."

Reviewed Apr. 28, 2014

"I made this last week. Will never make a single batch again. It was soooo good. My husband wanted more and we ran out. And it was just the two of us eating it. :0)"

Loading Image