So, this is one of the first “B.S.” recipes I ever came up with…. It’s pretty Legen… wait for it…. dary! (dary, not dairy – that stuff can suck it right now)
p.s. love me some “How I Met Your Mother”
BOOM!! Genius, right?!
Gosh, You’re Bacon Me Crazy!
How did I come up with this genius idea for bacon spaghetti?
I don’t really like chunky, meaty… anything, so I LOVE this dish. Hubby likes his meat, but he loves this one too so its a win-win for us.
Many a year ago, in our first apartment together. We were looking to make spaghetti but didn’t have any ground beef in the house. We had minimal ingredients to work with, and we were too lazy to go to the store and get some.
Orrrr, we might have been too broke. One of those is the real answer but this was like 8 years ago, so you pick.
I found some bacon in the fridge though… thought process: “that’s gotta be good right? and, “wait, why do we have bacon and nothing else, shouldn’t we have eaten this by now?”
Learn how to make the best, most crispy, melt in your mouth bacon here.
Originally, this holy shaman magic of a concoction was made with real pasta and had a ton of cheese on it. You can still make it that way – I might. However, this Whole30 compliant version was so fracking good I don’t even know I want to.
The only thing this dish was missing was maybe, just maybe – some more bacon. You can’t ever have enough bacon.
I will be honest and say I didn’t make my own simmeredforfivesuperlongtedioushours tomato sauce – I bought it off Thrive Market. Sometimes, I make my own spaghetti sauce starting from a can of plain tomato sauce ’cause, why not? It’s super easy.
Speaking of Thrive – it’s the shiz – you probably want to check it out. It’s a little costly for a membership but, if anything, do the first month which is FREE and then cancel it. Plus, they give away something free with orders like once or twice a week. Do iiiiiit!
Just make sure to unsubscribe from their emails cause they will literally bombard you with “did you forget about the stuff in your cart” reminders. No, Thrive… didn’t forget, I’m just tapped thanks a lot for reminding me Gawd!
Back to the souwce!
#epicmealtime is HILARIOUS!
I have gotten several pre-made sauces from Thrive but the one I used this time was the roasted garlic. Comes in a jar.
I really like these sauces. I have tried the Sicilian gravy too. Make sure to double check the ingredients because not ALL of them will be compatible with W30 if that’s what YOU’RE going for. If not… I’m not here to judge, buy what you like.
for use in pasta, spaghetti, spaghetti squash, pizza… whatever else you would put tomato sauce on
Pre-made sauces can have a naturally good flavor by themselves but, what kind of chef would I be if I didn’t doctor it up amiright?
This works if you want to just get some cheap tomato sauce too, you'll just end up adding some more of the spices.
30 - 60 minutes
gotta let those flavors meld ::cue Jeopardy music::
Put into a pan on medium heat to simmer together for awhile. It will thicken and meld the flavors. Cook the bacon while you are making the sauce and add half the bacon to the sauce for flavor, add the other half on top to keep it crunchy.
Nutritional Yeast isn't really something everyone just buys and has in their kitchen. If you have done an elimination diet in which dairy has been removed then this is a great way to get some of that "Cheesy" flavor into your cooking. By NO MEANS, do it replace cheese - nothing replaces cheese.... nothing.
It's a bit costly so if you don't need it or have it - don't worry 'bout it.
Because I was Whole30… I roasted up some spaghetti squash in the oven as my “pasta”. You can use regular pasta if you prefer, just know that it will not be compliant…
- Cut the squash in half.
- Scrape out the seeds (like when carving a pumpkin)
- put some cooking oil on there - maybe some seasoning if you feel like it and aren’t being lazy like me.
- Put the squash halves upside down on a baking sheet in the oven to roast (insides toward the pan)
- (425 degrees for 1 hour).
- Take out of the oven and let cool before you scrape out all the fibers with a fork (your “spaghetti”).
The squash or the bacon should be done first (I bake my bacon - see instruction here). I typically do the squash first so it can cool down while I make the bacon and the sauce at the same time.
Putting it all together
I used to put the spaghetti squash straight into the sauce and put the lid on to simmer for a bit. Doing it that way led the sauce to become up watery and the squash turning to mush though. Now I just keep the spaghetti squash and the sauce separate. Spoon the sauce over the spaghetti squash and mix it together in the bowl..
When I put it in the bowl (definitely use a bowl for this, and probably a spoon) it looks watery but it all kinda soaks up as you eat it.
I had a thought as we went to sit down to eat one time…. “I have homemade pesto in the fridge!”
We decided to dollop some of that on top (I say dollop because it was solidified from being in the fridge – it melts right in though once its on the hot spaghetti). It was SO GOOD!!!!! Like, you don’t even know what you are missing good. The dish is still super good though without it so no biggy if you don’t add it.
Obvi you could top it with butt loads of cheese too. Like I said, I used to, and there is nothing quite like heaping amounts of cheese on pasta... ya know?
By the time I finish eating this dish I am so full but, so happy!
And, I save myself the GUILT from eating actual pasta – and bloat… no bloat either.