Tomato Bacon Spaghetti
This comforting spaghetti features crispy bacon and a rich tomato sauce, enhanced with garlic, Italian herbs, and fresh basil for a quick, flavorful Italian-style meal.
Equipment
- 1 large pot for boiling pasta
- 1 large skillet for cooking bacon and sauce
- 1 colander for draining pasta
Ingredients
- 8 oz spaghetti
- 6 slices thick-cut bacon chopped
- 2 cloves garlic minced
- 1 14.5 oz can diced tomatoes
- 2 tbsp tomato paste
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- 1/4 tsp red pepper flakes optional
- Salt and black pepper to taste
- 1/4 cup freshly grated Parmesan cheese
- 2 tbsp fresh basil chopped
Instructions
- Cook the spaghetti in salted boiling water until al dente. Reserve ½ cup pasta water, then drain the pasta.
- In a large skillet, cook chopped bacon over medium heat until crispy and golden, leaving 2 tablespoons of drippings in the pan.
- Add olive oil and minced garlic to the skillet and sauté for 30 seconds until fragrant.
- Stir in diced tomatoes, tomato paste, Italian seasoning, and red pepper flakes. Simmer for 5–7 minutes until the sauce thickens.
- Add the cooked spaghetti and bacon to the sauce, tossing to combine.
- Add reserved pasta water as needed to achieve a silky sauce consistency.
- Season with salt and pepper to taste.
- Serve topped with freshly grated Parmesan cheese and chopped basil.
Notes
- Use fresh garlic for best aroma and flavor.
- Swap creamy versions by adding heavy cream or cream cheese.
- Enhance with veggies like spinach or mushrooms.
- Store leftovers refrigerated for up to 3 days.