- Total Time
Reduced-fat bacon gives this Italian classic great flavor. The sauce is spicy – adjust the red pepper flakes to your taste.
uncooked whole-wheat spaghetti8 oz
table salt⅛ tsp, or to taste (for cooking pasta)
olive oil1 tsp
uncooked reduced fat bacon6 slice(s)
uncooked onion(s)1 large, finely diced
canned diced tomatoes2 cup(s)
red pepper flakes¼ tsp
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- Cook spaghetti in salted water until al dente; reserve 1/4 cup of cooking water and then drain pasta.
- Meanwhile, heat oil in a nonstick skillet over medium heat. Cook bacon, flipping once, until crisp; remove from pan and set aside. Increase heat to medium-high and add onion; cook until lightly browned, stirring frequently. Crumble bacon into pan and add tomatoes and red pepper flakes; toss to mix and coat.
- Add pasta and reserved pasta cooking water to tomato sauce; toss to coat. Season to taste with salt and pepper. Yields about 1 1/2 cups per serving.