• 6servings
  • 25minutes
  • 469calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB3, B9, C, P
MineralsCopper, Silicon, Magnesium, Sulfur, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 pound dry spaghetti

  2. 1 pound bacon, cut crosswise into 1-inch pieces

  3. 1 large sweet onion (such as Vidalia®), chopped

  4. 2 (4 1/2 ounce) cans sliced mushrooms, drained

  5. 2 (15 ounce) cans tomato sauce

Instructions Jump to Ingredients ↑

  1. Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.

  2. While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.


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