Bacon Spaghetti

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CMUBlonde 1

"Made by my great great grandmother during the great depression, this meal is easy to make, uses up odds and ends around the kitchen (the original recipe called for only a couple pieces of bacon) and is very inexpensive. This is one of those "better the next day" recipes, too!"
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25-30 m 6 servings
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Original recipe yields 6 servings



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  1. 1. Cut the raw bacon into bite sized pieces. In a frying pan with deep sides and a lid, fry the cut up bacon until done but not crisp. It should still be chewy. Drain the grease, leaving a tablespoon or two in the pan.
  2. 2. Cook the onions in the same pan over medium-low heat until translucent.
  3. 3. Add the diced tomatoes. Refill each can with water and add the water to the mixture as well. This helps create a sauce. Bring to a simmer.
  4. 4. Add the cooked bacon back to the mixture.
  5. 5. Add the spaghetti, making sure it is all covered with the liquid. Add a little more water if necessary, but it should not be very watery. Just enough to cover the pasta. Cover the pan with a lid and let simmer until the pasta is cooked through to your taste (about 8-10 minutes for al dente).
  6. 6. Serve hot and add salt and pepper to taste.
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