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Spaghetti with Bacon Recipe

Spaghetti with Bacon Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 serving: 159 calories, 6g fat (2g saturated fat), 11mg cholesterol, 498mg sodium, 18g carbohydrate (4g sugars, 2g fiber), 7g protein.

Reviews for Spaghetti with Bacon

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TeresaWitt User ID: 4117537 249917
Reviewed Jun. 29, 2016

"The bacon in this recipe gave the dish an unusual flavor. It wasn't bad, but really nothing special."

Angel182009 User ID: 6228642 241479
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."

rogdog123 User ID: 8394470 227139
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."

laura70 User ID: 10385 221440
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."

TressaC User ID: 6492317 201776
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."

nicdan01 User ID: 2541100 17322
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)"

kihei123 User ID: 7524727 17318
Reviewed Dec. 7, 2013

"My mom made this spaghetti for me as a child 50 years ago with a few alterations. Diced green onions were sauteed with the onion using about 1 tbs of the bacon grease and then the tomato sauce and diced tomatoes and 1/2 tbs of celery salt was added (with the cooked bacon), The sauce simmered on the stove top while the spaghetti was cooked (spaghetti strands are broken into thirds. Add cooked spaghetti to sauce and leave for about 15 minutes for the spaghetti to soak up some of the sauce. Stir occasionally. Just made a it today."

debwynn User ID: 7523711 16362
Reviewed Dec. 6, 2013

"My grandmother made this when I was a child and now I make it. The only thing is that in stead of spaghetti noodles we use elbow macaroni, and we do not bake it, we just cook it on the stove stop."

bobajean User ID: 6509841 43816
Reviewed Feb. 6, 2012

"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."

agnes24 User ID: 4430156 41069
Reviewed Aug. 24, 2011

"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."

cdh9380 User ID: 5735768 15363
Reviewed Jan. 23, 2011

"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."

hollyespen User ID: 4962992 16361
Reviewed Mar. 24, 2010

"would make again, probably add more onion and bacon. Mabye skip the oven and add cooked spaghetti to the sauce/tomatoes."

jniner User ID: 1012139 37566
Reviewed Feb. 24, 2010

"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!"

thequinns8 User ID: 1132518 70655
Reviewed Feb. 23, 2010

"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."

explorerin User ID: 2181767 201775
Reviewed Feb. 15, 2010

"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."

FriedaG User ID: 1671534 43814
Reviewed Jan. 4, 2008

"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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Wine Pairings

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.