The Irresistible Bacon.
What is it about bacon that always appeals, even when we are trying to eat less meat? The word alone brings the wonderful aroma to mind, along with thoughts of each crispy bite. It’s no exception is this recipe.
When I was growing up, and in need of comfort, mom would make Bacon Spaghetti. Something about it always made me feel better. The recipe must have been my Norwegian grandmother’s since my cousins remember eating it too, as a family favorite. I sometimes wonder if it might have been created as a depression meal. A little bacon can add a lot of flavor to any dish and noodles go a long way.
When I was married, it became a family controversy. Bacon Spaghetti? You’re kidding? Since my husband was Italian and often could be found making gigantic pots of homemade sauce, this dish really went against all of his heritage. We probably should have renamed it so he wouldn’t associate it with Italian food.
This is one of the easiest dishes to make, and always tastes good, perhaps because it reminds me of home. Cook up some bacon and an onion, and you are nearly done. Tomato juice makes it is a mild dish, and since it is served with a lot of liquid, it could almost be called a soup. Any Italians out there who are reading this; just don’t think of it as Italian!
Tips and Using the Leftovers
The featured picture is made with macaroni noodles, but the photo below shows it with spaghetti. I’ll use spaghetti or angel hair pasta most often, but sometimes it sounds good with simple macaroni. It would be hard to pick a favorite.
Sometimes I will add salt when heating the tomato juice, but usually I will leave to the person eating it since it is subject to their preference.
To cut down on the fat content, I normally use turkey bacon. It’s much lower in calories. If you do use turkey bacon you won’t have as much grease to spoon out of the skillet.
Another option that I enjoy is the Applewood uncured bacon with no nitrates or additives. It’s delicious.
If you have leftovers, which I always do, I’d suggest storing the noodles separate from the sauce so they don’t get soggy. When you are ready to use, simply run hot water over the noodles while heating the sauce. If you prefer, you can heat the noodles in the microwave for a minute or two. It’s great leftover too.
Either way, I love the taste. Do you think you will?
Serves: 6 - 8
- 4 to 6 slices of bacon, sliced into ½ inch pieces
- 1 pound spaghetti or macaroni noodles
- 1 large can tomato juice
- 1 medium onion, halved, then sliced
- salt and pepper, as desired
- Cook pasta according to package directions, al dente.
- Halve onion then slice into ½ inch pieces.
- Slice bacon into ½ inch pieces.
- Cook bacon in a large skillet on medium heat until starting to crisp. Spoon off most of the oil and grease, so only a little is left in the pan. That should still be plenty for the onions.
- Add in the onion, cooking until onion starts to soften. Stir often to avoid sticking.
- Pour in the can of tomato juice, and bring to a simmer.
- Simmer on a low temperature for 7 to 10 minutes so flavors blend.
- Place pasta into individual serving bowls, then scoop tomato juice sauce over the noodles. It should be soupy.
- Salt as desired.
Calphalon’s Large Skillet
This large skillet will hold everything easily, whether the can of tomato juice, fried chicken, or stir fry veggies. The full can won’t fit into some of the smaller skillets. If that is the case, you can add more tomato juice after you have used some.
Cuisinart’s Pasta Steamer Set
Here’s a great pot that makes pasta cooking easy. You can use it as a steamer too, so it always comes in handy. Rather than pouring a big pot into a colander, simply lift the inner container out of the boiling water, and it drains. Very handy. Just be sure you bring the pan over by the sink before you try it!