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Bring Home the Bacon Spaghetti

Bring Home the Bacon Spaghetti

with Tomatoes, Bell Pepper, Italian Cheese & Scallions

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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!

Tags:New
Allergens:WheatMilk

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes
Prep Time10 minutes
Cooking difficultyEasy
Ingredients
serving amount
2
4
Ingredientsarrow down iconarrow down icon
serving amount
2
4

1 unit

Bell Pepper

1 clove

Garlic

2 unit

Scallions

1 unit

Yellow Onion

6 ounce

Spaghetti

(ContainsWheat)

4 ounce

Bacon

1 tablespoon

Italian Seasoning

13.76 ounce

Crushed Tomatoes

1 unit

Chicken Stock Concentrate

½ cup

Italian Cheese Blend

(ContainsMilk)

Not included in your delivery

1 teaspoon

Cooking Oil

½ teaspoon

Sugar

1 tablespoon

Butter

(ContainsMilk)

Kosher Salt

Pepper

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Calories870 kcal
Fat43 g
Saturated Fat17 g
Carbohydrate90 g
Sugar14 g
Dietary Fiber8 g
Protein31 g
Cholesterol75 mg
Sodium870 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.
Utensils
Utensilsarrow down iconarrow down icon
Large Pot
Strainer
Paper Towel
Large Pan
Instructions
Instructionsarrow up iconarrow up icon
1

• 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).

2

• 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.

3

• 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.

4

• 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.

5

• 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.

6

• Stir drained pasta 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°.