Monday, July 16, 2007
Lord do I love bacon. It was the absolutely worst part about my semester abroad in England -- I couldn't get good bacon. It was either unrecognizable or undercooked. Gah. First thing I did when I got back? Made me some bacon.
Here's a nice way to incorporate the smoky deliciousness of bacon even if you're watching your figure. I use Canadian-style bacon because I feel it imbues the sauce with more flavor, but I've also made this with pancetta and with regular bacon. They were also quite good, though I maintain that Canadian-style gives this sauce more oomph. Also, this recipe is cheap, easy and perfect with just a nice salad and maybe garlic bread. Great for the middle of the week when you want real food but aren't feeling like an hour in the kitchen. It's 257 calories per serving (it's 5 WW points), and this makes 4 nice sized servings.
8 oz. uncooked whole wheat spaghetti
1 t. olive oil
5 oz. Canadian-syle bacon, diced
1 onion, diced
1 tsp. minced garlic
14 1/2 oz can diced tomatoes
1/4 tsp. red pepper flakes
salt and pepper, to taste
freshly grated parmesan cheese, for garnish
Cook the spaghetti al dente and reserve 1/4 C. cooking water before draining and keeping warm.
Heat the oil in a large skillet over medium heat and add the bacon, cooking until browned. Add in the onion and garlic, also cooking until lightly browned. Finally, add the tomatoes and then red pepper flakes. Let simmer together for about 10 minutes.
Combine the sauce with the pasta, reserved pasta water, and salt and pepper to taste. Top each serving with a little parmesan cheese.
You can also always double or triple the sauce recipe and keep some in a jar in the fridge for a super quick meal in the future. It keeps forever... at least 3 months. But I'd try to use it within a month of making it.