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Most of us grew up with spaghetti that was made by cooking the pasta and then pouring a red sauce over it. A more traditional way was to cook tomatoes and aromatics and then toss the pasta with the vegetables. I’ve gone traditional and then backtracked to North American by adding bacon for this recipe.

I start by cooking the pasta per the package directions and draining it.

10 strips of bacon, chopped, in a large frypan or saucepan just until starting to crisp. Remove the bacon to a paper towel lined plate. Pour out the bacon fat but leave enough to coat the pan.

Add one chopped onion to the pan and cook until the onions are soft but not brown, about 5 minutes.

Add the garlic and cayenne and cook for about 20 seconds or until fragrant.

Add tomatoes and cook until a little thickened, four to five minutes.

Add the pasta, bacon, parsley, and basil. Cook, stirring constantly, for about 3 minutes or until the pasta is heated through. Serve with grated parmesan cheese.

There is a video of this recipe on YouTube.


Tomato Bacon Spaghetti

10 strips Bacon, Chopped

1 Onion, Chopped

1 Clove Garlic, Finely Chopped

2 ml (1/2 tsp) Cayenne

791 ml (27 fl. oz) Canned Diced Tomatoes

300 gr (2/3 pound) Spaghetti Noodles, Cooked

25 ml (2 tbsp) Fresh Parsley, Chopped

25 ml (2 tbsp) Fresh Basil, Chopped

Grated Parmesan


Cook bacon just until crisp. Remove from pan and drain on paper towel. Pour off excess grease from pan leaving enough to coat.


Cook onion until soft, about 5 minutes.


Add Cayenne and garlic, cook for 20 seconds or until fragrant.


Add tomatoes and cook until just starting to thicken, four to five minutes.


Add pasta, bacon, parsley, and basil. Cook stirring constantly until the pasta is heated through, about 3 minutes.


Serve with Parmesan

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