Spaghetti with Tomatoes, Onions and Bacon  

Serves: Two to four

Note: If you are using American bacon, cook it until it is almost crisp to get maximum flavor from it. This increases the prep time about 5 minutes. Otherwise, if you boil the water and cook the spaghetti, the sauce will be ready when you are. If you are making the dish for two, use half the sauce on the pasta and save the rest to eat in an omelet or over polenta.  

Pre-heat oven to 100° C/200° F.

200 g.

Spaghetti (100 g per person)

1 tbsp.

Extra virgin olive oil


Strips lean bacon


Small onion (about 2" diameter)

1½ cup

Fresh mushrooms, chopped


Fresh ripe tomatoes (cluster tomatoes best), with pulp and seeds removed and chopped, or

1 14 oz. can

Diced tomatoes, with juice

4-5 leaves

Fresh basil, chopped (use ½ tsp. or more dried basil if necessary)


Italian crushed red pepper  


Freshly ground black pepper

Italian smooth parsley, chopped (for garnish)


Freshly grated Nutmeg

  1. Start heating water for spaghetti. Put pasta bowls, bread in a 200°F. oven.
  2. Cut bacon in small bits and place in sauce pan over medium heat. Allow to fry until light brown, stirring occasionally.
  3. Meanwhile, peel and chop the onion. When bacon is done, add onion to pan and cook until transparent, stirring occasionally.
  4. Reduce heat to medium low. Add mushrooms, cover and cook until lightly browned.
  5. Add tomatoes. Flavor with salt, lots of freshly ground black pepper, and Italian crushed red pepper to taste. Add basil leaves, coarsely chopped, and cover. Stir occasionally and lick the spoon to test seasoning.
  6. Sauce is done when everything is mushed together and it tastes great. Remove cover as needed to control thickness of sauce. Correct seasoning.
  7. When the spaghetti water is ready, add salt to the water and boil spaghetti according to package recommendations.
  8. When done, drain, add a little olive oil and mix. Sprinkle on a big pinch of nutmeg and mix.
  9. Place in pasta bowls and add the sauce. Sprinkle with chopped Italian parsley and serve.  

Serve with a hearty red wine (Cabernet Sauvignon, Merlot, Burgundy, Barbarino, Chianti). If you want cheese, use only real, freshly grated Parmigiano Reggiano. For mopping up the leftovers, serve a crusty Italian bread (Panne Pugliese, Ciabatta).

Note from Pat:  This is one of my all-time favorites.  I could eat it every night, but Peter doesn't want to cook that often.

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