Bacon spaghetti

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Ingredients

  • 1 lb. bacon, thinly sliced (not flavored)
  • 1 1-lb. box dried spaghetti
  • 1 family-sized can of tomato soup
  • 1 sweet white onion
  • 1/4 cup water
  • Sea salt

Directions

Fill a pot with water. Add sea salt to taste, and bring to a boil.

In the meantime, dice the bacon into approximately 1-in. slices. Add the bacon to a frying pan over medium-high heat and cook until done, but not crispy (the bacon should still be pliable). Drain the bacon grease from the pan.

Dice up the onion, and add to the pan with the bacon. Cook on low heat until the onion is softened, but is still crispy without being overcooked. Add the can of tomato soup to the pan, then add the 1/4 cup of water to thin the soup's consistency.

Continue to cook on low heat, and allow the soup to bubble for about 5 minutes. Allow it to simmer until the sauce thickens back up and loses the salty taste, and instead gets the sweetness from the bacon (this is important — otherwise, it will taste too salty). Remove from heat.

Once the water for the pasta is boiling, add the spaghetti noodles and cook until it's al dente. Drain the pasta. Combine the pasta and sauce, and serve.

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