If you happen to be Italian, look away right now. This wild west spaghetti will make you gasp in outrage.
Or, if you’re willing to try out new things, you might just like this adaptation of an Italian classic. The difference here is that this spaghetti has cheddar cheese, green onions and… bacon. Everyone loves bacon, right?
Its sauce is made with hearty beef stock, and it’s garnished with green onions. And it has bacon. Seriously… can you really say “no” to bacon?
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- 1 pound dry spaghetti
- ½ lb bacon chopped
- 1 pound ground beef
- 1 medium onion chopped
- 3 to 4 garlic cloves chopped
- ground black pepper
- 2 teaspoons hot sauce
- 1 tablespoon Worcestershire sauce
- ½ cup beef stock
- 1 16-ounce can tomato sauce
- 1 14-ounce can chopped or crushed fire roasted tomatoes
- 8 ounces sharp cheddar
- 4 green onions chopped
Bring a large pot of water to a boil and salt generously. Add the pasta and cook until al dente, then drain.
Heat a deep skillet over medium-high heat. Add the bacon and cook until crisp. Remove with a slotted spoon to a paper towel lined plate. Drain off the excess grease, leaving just enough to coat the bottom of the skillet.
Add the ground beef and cook until browned, breaking it apart as it cooks. Add in the onions and garlic and cook until they are softened, another couple minutes. Season to taste with salt and pepper. Stir in the hot sauce, Worcestershire and beef stock. Cook for another 3-4 minutes, scraping up any browned bits on the bottom of the skillet.
Stir in the tomato sauce and tomatoes and cook until completely heated through.
Add the cooked spaghetti to the sauce and stir to combine. Stir in half of the bacon. Taste and season with more salt and pepper, if needed.
Serve the pasta topped with the cheese and green onions. Sprinkle the remaining bacon to top of each serving.
Check out the original source for this recipe with step-by-step photographs and helpful tips as well as many other delicious recipes at: TasteAndTellBlog.com.