Spaghetti with Bacon
As children, my sisters, 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.
As children, my sisters, 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.
- Carbohydrate 32.2202001255667 g
- Cholesterol 25.7035676333333 mg
- Fat 17.6819762078533 g
- Fiber 2.08823680769949 g
- Protein 10.0143815995467 g
- Saturated Fat 5.789112749191 g
- Serving Size 1 1 Serving (132g)
- Sodium 515.938666748333 mg
- Sugar 30.1319633178672 g
- Trans Fat 2.09128024150733 g
- Calories 330 calories
Step-by-step
- In a skillet, brown bacon and onion until bacon is crisp; drain.
- Add tomatoes and tomato sauce; bring to a boil.
- Place cooked spaghetti in a 2-qt. baking dish.
- Pour sauce over, cover and bake at 350° for 45 minutes.
Bacon carries the primary weight of this recipe, rendering its fat to sweat the diced onion while leaving behind fond that infuses the entire tomato base with deep savory notes. Dice the bacon uniformly before rendering to ensure every piece crisps evenly without burning. Cooking pasta slightly shy of al dente prevents the noodles from turning mushy as they absorb moisture from the tomato sauce during the forty-five minutes in the oven at three hundred fifty degrees. Real-world cooking often demands multitasking; brown the meat and simmer the sauce while the water comes to a rolling boil, keeping the overall process moving efficiently within the fifteen-minute preparation window. Leftovers improve significantly by the second day because the starches in the spaghetti continue to hydrate and bind with the surrounding liquid, creating a cohesive casserole texture upon reheating. Store the baked dish in a sealed container in the refrigerator for up to three days, adding a tablespoon of water before reheating to restore the sauce's initial consistency.
