Ingredients35 m servings 469 cals
- 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.
- 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.
Per Serving: 469 calories; 11.9 g fat; 68.9 g carbohydrates; 22 g protein; 27 mg cholesterol; 1491 mg sodium. Full nutrition
ReviewsRead all reviews 5
Very good dish and very easy to make. I added a pinch of rosemary to the onions while cooking them though and I did not add the bacon since most of my fam is veggetarians but it still came out d...
This is great! I added a little basil and used whole tomatoes instead of the sauce. I also used whole wheat pasta, not that it matters much, just a different texture to me. I served this with g...
My grandmother made this without the mushrooms when I was a little girl visiting on their farm. She called it "spaghetti red". I encourage anyone to try it. It is simple and very delicious. ...