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Bacon spaghetti

Slice 1 pound of bacon into small pieces.  If you're watching your fat, you can trim the fatty bits off, but I think that's a waste of deliciousness.  A good smokey bacon works best, but avoid anything weird like maple-flavored.  Saute for several minutes, until you've rendered the fat out of the bacon.  Drain off the fat, then add 1/2 an onion, diced, and saute until the onion is translucent.  You're not trying to make the bacon crispy, it just needs to be cooked.  Add 3 cans of diced tomatoes, well drained, 1 Tblsp Italian seasoning and 1/2 tsp of red pepper flakes (optional).  Cook until the tomatoes form a sauce.

Serve over freshly cooked spaghetti and top with grated cheese.

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