Bacon Spaghetti: A Recipe from the Great Depression

Made by my 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 of rashers of bacon) and is very inexpensive. This is also one of those “better the next day” recipes, too, so make it ahead and enjoy later!

Bacon Spaghetti

Ingredients:

1 large onion, diced (any but red will do)

2 (14.5 oz) cans of diced tomatoes

1lb bacon

1lb thin spaghetti (use whole wheat for a boost in whole grains, fiber and nutrients)

Salt & Pepper to taste

Directions: 

1. Trim the fat from the ends of the slab of bacon. Cut the raw bacon into bite sized pieces. This is easier to do if you cut the rashers while they are still stuck together instead of trying to cut each individual slice. In a frying pan with deep sides and a lid, fry the pieces until cooked through, but not crisp. It should still be chewy. Remove the bacon to a paper towel to drain. Leave a tablespoon or two of bacon grease in the pan, discarding the rest (or save it for other recipes!).

2. Cook the diced onion in the same pan over medium-low heat until translucent. 

3. Add the diced tomatoes. Refill each can with water and add to the pan. This will help to create a sauce. Bring to a simmer.

4. Add the cooked bacon back into the pan.

5. Add the spaghetti, making sure it is completely covered with the liquid. Add a little more water if necessary, but it is not supposed to be 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 (usually about 8-10 minutes, a little longer for whole wheat pasta). 

6. Serve hot and add salt and pepper to taste.

NOTE: This recipe can be tricky to get “just right” in terms of sauce and getting the bacon to the right “doneness” to your preference. It should work out if these instructions are followed, and then can be tweaked to your taste. DO NOT ADD TOO MUCH WATER! It will look like there is not enough in the pan, but push the pasta down (it will break and that is OK!) and just make sure there are no large areas exposed. It WILL work out! 

Overall Grade: A