Bring Home the Bacon Spaghetti
with Tomatoes, Bell Pepper, Italian Cheese & Scallions
This rich, satisfying riff on the traditional Italian amatriciana sauce (the folks in the town of Amatrice say it must contain cured pork jowl, among other things, or it’s not the real deal) is made instead with smoky bacon, onion and bell pepper for sweet-savoryness. Tomatoes add brightness, and a creamy, rich Italian cheese blend + butter make for a full-bodied sauce that pairs perfectly with al dente spaghetti. Don’t tell Amatrice how divine it is!
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 unit
Bell Pepper
1 clove
Garlic
2 unit
Scallions
1 unit
Yellow Onion
6 ounce
Spaghetti
(Contains Wheat)
4 ounce
Bacon
1 tablespoon
Italian Seasoning
13.76 ounce
Crushed Tomatoes
1 unit
Chicken Stock Concentrate
½ cup
Italian Cheese Blend
(Contains Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
½ teaspoon
Sugar
1 tablespoon
Butter
(Contains Milk)
Salt
Pepper
Nutrition Values
Utensils
Instructions
• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and finely chop half the onion (whole onion for 4 servings).
• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (1½ cups for 4 servings), then drain.
• While pasta cooks, heat a large dry pan over medium-high heat. Add bacon* in an even layer. Cook, turning occasionally and adjusting heat if browning too quickly, until bacon is crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat. • Once cool enough to handle, roughly chop.
• While bacon cools, heat a drizzle of oil in same pan over medium-high heat. Add bell pepper, chopped onion, scallion whites, Italian Seasoning, salt, and pepper. Cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, 5-7 minutes. TIP: Add a splash of water if veggies are browning too quickly. • Stir in garlic and cook until fragrant, 30 seconds.
• Stir crushed tomatoes, stock concentrate, half the chopped bacon, ¼ cup reserved pasta cooking water (1⁄3 cup for 4 servings), and ½ tsp sugar (1 tsp for 4) into same pan. Cook, stirring, until thickened, 2-4 minutes. • Reduce heat to low. Stir in half the cheese and 1 TBSP butter (2 TBSP for 4) until melted and incorporated. Season with salt and pepper.
• Stir drained spaghetti into sauce and toss until thoroughly coated. Taste and season with salt and pepper. TIP: Add another splash of pasta cooking water and a drizzle of olive oil for an extra glossy sauce. • Divide pasta between bowls; top with remaining cheese and remaining bacon. Sprinkle with scallion greens and serve.
Bacon is fully cooked when internal temperature reaches 145°.
