Spaghetti with Bacon Recipe
- 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.
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
"I got a similar recipe from a friend and we call it German spaghetti. Add cheddar cheese and mushrooms. It's awesome!"
"The bacon in this recipe gave the dish an unusual flavor. It wasn't bad, but really nothing special."
"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."
"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."
"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."
"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."
"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)"
"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."
"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."
"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."
"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."
"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."
"would make again, probably add more onion and bacon. Mabye skip the oven and add cooked spaghetti to the sauce/tomatoes."
"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!"
"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."
"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."
"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."
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.