Steve’s German Spaghetti
Bacon makes its way into our home on special occasions, and upon uncovering a package leftover from Father’s Day in the freezer, it didn’t take us long to decide how to use it. This spaghetti recipe comes from my husband’s mother, passed down from her mother, and has become one of Steve’s favorite recipes from childhood.
Heat large skillet over medium heat. Add bacon pieces to hot skillet in an even layer.
Cook tossing occasionally, about 30 minutes until bacon starts to crisp. If pan gets too hot, turn down heat a bit. Lift bacon out of the pan with a slotted spoon onto a plate. Pour fat into a glass jar to cool and save for another use or discard.
Add onion to the pan and cook on low until translucent and tender. Add garlic and cook about 30 seconds longer. Add bacon back into the pan. Squeeze the tomatoes with your hand into the pan and add 1 cup of the tomato juice. Add Italian seasoning, salt, and pepper. Simmer for 15-30 minutes.
Cook spaghetti in salted water according to package directions. Drain, reserving 1/4 cup of liquid, and toss while still hot with olive oil.
3. Add spaghetti and sauce to the pot that noodles were boiled in. Stir in oregano and basil. Adjust seasoning with more salt and pepper as desired. If sauce needs thinning, use some of reserved pasta water.
*To chiffonade basil, stack basil leaves on top of one another and roll up into a cigarette shape. Slice crosswise as thinly as you can.
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German Spaghetti Recipe
Makes 6 servings.
1 1/2 pounds (680 g) sliced bacon, cut crosswise into 1/4-inch thick strips
1 medium onion, diced small (1/4 inch)
4 cloves minced garlic
2 – 14 oz (400 g) cans whole tomatoes
12 ounces, or 340 g (1 box) dry spaghetti
1 tablespoon (15 ml) olive oil
2 teaspoons Italian seasoning
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
3 tablespoons (12 g) fresh chopped oregano (or add a little more Italian seasoning)
3 tablespoons (7.5 g) fresh basil chiffonade* (or add a little more Italian seasoning)
1. Heat large skillet over medium heat and add bacon pieces in an even layer. Cook stirring occasionally, about 30 minutes until bacon is crisp. If pan gets too hot, turn down heat a bit. Lift bacon out of the pan with a slotted spoon onto a plate. Pour fat into a glass jar to cool and save for another use or discard. Add onion to the pan and cook on low until translucent and tender. Add garlic & cook about 30 seconds more. Add bacon back into the pan. Squeeze the tomatoes with your hand into the pan and add 1 cup of the tomato juice. Add Italian seasoning, salt, and pepper. Simmer for 15-30 minutes.
2. Cook spaghetti in salted water according to package directions. Drain, reserving 1/4 cup (60 ml) of liquid, and toss while still hot with olive oil.
3. Add spaghetti and sauce to the pot that noodles were boiled in. Stir in oregano and basil. Adjust seasoning with more salt and pepper as desired. If sauce needs thinning, use some of reserved pasta water.
*To chiffonade basil, stack basil leaves on top of one another and roll up into a cigarette shape. Slice crosswise as thinly as you can.
Nutrition Facts (per serving): Calories 315, Total fat 16 g, Saturated fat 4 g, Trans fat 0 g, Sodium 782 mg, Cholesterol 32 mg, Total carbohydrates 63 g, Fiber 4 g, Protein 23 g, Vitamin A 4% DV, Vitamin C 11% DV, Calcium 5% DV, Iron 21%
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German Spaghetti
By Published: August 3, 2011
- Yield: 6 servings (6 Servings)
Love bacon? Turn it into a delicious spaghetti dish with tomatoes and basil.
Ingredients
- 1 1/2 pounds (680 g) sliced bacon cut crosswise into 1/4-inch thick strips
- 1 medium onion diced small (1/4-inch)
- 4 cloves minced garlic
- 2 14 ounce (400 g) cans whole tomatoes
- 12 ounces, or 340 g (1 box) dry dpaghetti
- 1 tablespoon (15 ml) olive oil
- 2 teaspoons Italian seasoning
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons (12 g) fresh chopped oregano (or add a little more Italian seasoning)
- 3 tablespoons (7.5 g) fresh basil chiffonade* (or add a little more Italian seasoning)
Instructions
- Heat large skillet over medium heat and add bacon pieces in an even layer. Cook stirring occasionally, about 30 minutes until bacon is crisp. If pan gets too hot, turn down heat a bit. Lift bacon out of the pan with a slotted spoon onto a plate. Pour fat into a glass jar to cool and save for another use or discard. Add onion to the pan and cook on low until translucent and tender. Add garlic & cook about 30 seconds more. Add bacon back into the pan. Squeeze the tomatoes with your hand into the pan and add 1 cup of the tomato juice. Add Italian seasoning, salt, and pepper. Simmer for 15-30 minutes.
- Cook spaghetti in salted water according to package directions. Drain, reserving 1/4 cup (60 ml) of liquid, and toss while still hot with olive oil.
- Add spaghetti and sauce to the pot that noodles were boiled in. Stir in oregano and basil. Adjust seasoning with more salt and pepper as desired. If sauce needs thinning, use some of reserved pasta water.
- *To chiffonade basil, stack basil leaves on top of one another and roll up into a cigarette shape. Slice crosswise as thinly as you can.
I'm a chef nutritionist, not the food police. I eat cookies but make sure to eat my broccoli too.
I was passed down my grandmother’s recipe for german spaghetti, similar to yours. Ours was bacon, onion, garlic, vermicelli & tomato juice, with lots of pepper & salt to taste. A family favorite which my own grandchildren now love, too.
Aw, how wonderful, Jil! That sounds delicious!
–Michelle