Tuscan Spaghetti & Meatballs with Bacon
plus Scallions & Lemon
- Milk
- Wheat
Spaghetti with cream sauce is one of those simple pleasures. Is there anyone who’d turn down a big bowl of rich, velvety noodles? Surely not, although adding meatballs and a kick of heat and lemon certainly makes it that much more craveable. Which is exactly what we’re doing: taking a tried-and-true Italian American classic and swapping in a scallion-y, peppery, lemony cream sauce topped with tender, savory meatballs. Now that’s amore!
Ingredients
10 ounce
Ground Beef
4 ounce
Bacon
1 unit
Chicken Stock Concentrate
4 ounce
Cream Sauce Base
(Contains: Milk)
1 unit
Lemon
½ unit
Ketchup
¼ cup
Panko Breadcrumbs
(Contains: Wheat)
1 clove
Garlic
2 unit
Scallions
½ tablespoon
Tuscan Heat Spice
6 ounce
Spaghetti
(Contains: Wheat)
Not included in your delivery
2 teaspoon (tsp)
Salt
2 teaspoon (tsp)
Cooking Oil
2 tablespoon (tbsp)
Butter
(Contains: Milk)
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
Adjust rack to top position and preheat oven to 425 degrees. Bring a large pot of salted water to a boil. Wash and dry produce.
Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Peel and mince or grate garlic.
Heat a large dry pan over medium-high heat. Add bacon*; cook, turning occasionally and reducing heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate.
Once bacon is cool enough to handle, roughly chop.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve ½ cup pasta cooking water (1 cup for 4 servings), then drain.
Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water, then drain.
Heat a drizzle of oil in a large pan over medium-high heat. Add garlic, scallion whites, and half the lemon zest; cook, stirring, until fragrant, 30-60 seconds.
Stir in cream sauce base, stock concentrate, half the Tuscan Heat Spice, and ¼ cup reserved pasta cooking water (all the Tuscan Heat Spice and ½ cup reserved pasta cooking water for 4 servings). Bring to a simmer, then remove pan from heat. Add 2 TBSP butter (3 TBSP for 4); stir until melted. Taste and season with salt and pepper.
Add drained spaghetti and bacon to pan with sauce; toss to coat. (TIP: If your pan isn’t large enough, pour everything back into empty pasta pot.) (TIP: If needed, stir in more reserved pasta cooking water a splash at a time until everything is coated in a creamy sauce.)
Divide pasta between bowls and season with pepper. Top with remaining scallion greens and remaining lemon zest to taste. Serve with a squeeze of lemon juice.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: The meal was tasty, but some found the sauce could use more Tuscan seasoning for a bolder flavor 🌶️.
- Ease of prep: This dish was easy to cook, making it a great choice for a quick and satisfying meal.
- Suggestions: Consider frying the bacon and using its fat to enhance the cream sauce for extra richness.
