Perfect as a stand-alone easy dinner, or as a great side dish, Bacon Herbed Spaghetti is scrumptious. Sauteed green cabbage and onions mixed with crisp bacon. The fresh thyme and sage leaves tie in deliciously with the subtle buttery coating on the spaghetti noodles. Toss a little parsley on top and you’re all set for a delicious meal.
Loaded with flavor, this dish is wonderful as a meal in itself. Add some Parmesan Garlic Toast as a great side. It also reheats well as leftovers.
While we’re at it, let’s plan your dessert, too. Try this delicious No Bake Lemon Blueberry Dessert or have some Banana Split Pie with all your favorite toppings.
Further, Bacon Herbed Spaghetti also makes a great side dish. It goes perfect with BBQ Onion Chicken Bake or just a plain old hamburger.
How much Bacon Herbed Spaghetti does this recipe make?
If eating this dish as a meal, it makes about 8 servings. Especially if you serve it with a side dish or two.
As a side dish, however, it’s going to make more servings than that, maybe 10 or more.
While I love that this recipe makes so much, you can always use the feature on the recipe card where it says, “Yield: 8 servings.” Click on the “8” and a slide rule pops up where you can change the amount of servings you want to make.
Let’s start cooking
In a large skillet, crisp the bacon, in batches. Pat the grease off with paper towels and rough-cut the cooked bacon when cool enough.
Meanwhile, cook the spaghetti in a large pot according to package directions. Ultimately, everything will end up in this pot, which is why I say to use a LARGE pot. Otherwise, it’ll be too full to stir.
Make sure to save one cup of starch water before you drain the cooked pasta.
While those two are going, it’s a great time to prep everything else; shred the cabbage, mince the garlic, etc.
Are we there yet?
No. Once the pasta is done, put it back in the large pot. Add the butter and starch water. Toss the spaghetti to evenly coat the pasta with the melted butter.
Once the bacon is done, we’re going to saute the cabbage and onions in the bacon fat. I did mention it’s loaded with flavor, right?
Saute until the onions go opaque and the cabbage starts to crisp, about 5 minutes.
Add the garlic and fresh herbs to the cabbage and let that continue cooking for 2-3 minutes more.
Then, add the cabbage mixture to the pasta, as well as the bacon. Toss it together and continue cooking to bring everything back up to temperature. Time to eat.
Yay! My favorite part. Fresh parmesan cheese is fantastic on top and a sprinkle or two of fresh parsley is always pretty.
Bacon Herbed Spaghetti
Materials
- 3/4 lb. bacon
- 1 small head green cabbage, shredded
- 1 small onion, chopped
- 2 cloves garlic, minced
- 2 Tbsp. fresh sage leaves, diced
- 2 Tbsp. fresh thyme, diced
- 1 lb. spaghetti
- 1 cup reserved starchy water from cooking spaghetti
- 2 Tbsp. butter
- salt and pepper to taste
- fresh parmesan cheese
Instructions
- Heat a large skillet and crisp bacon, Rough chop after cooked, set aside.
- Meanwhile, in a large pot, cook spaghetti per package directions.
- While those are cooking, prepare (slice and dice) the cabbage, onion, garlic, and fresh herbs.
- Reserve 1 cup starchy water from cooking spaghetti. Drain cooked spaghetti.
- Crisp cabbage and onion in bacon fat in skillet for approx. 5 min. Add garlic and fresh herbs, continue cooking for 2-3 more minutes.
- Meanwhile, add spaghetti back to large pot. Add butter and water. Add cabbage mixture and bacon to large pot. Toss on low heat for 5 minutes until heated through.
- Serve with shaved parmesan cheese and fresh parsley. Enjoy!
Nutrition
I sincerely hope you enjoy this recipe. In fact, please leave me a comment and rate the recipe if you make it and let me know how you liked it.
Also, please follow me on Pinterest where you can post a picture of your Bacon Herbed Spaghetti. I’d love to see it.
Here are some great sized pictures for your board if you haven’t saved one yet.
More importantly, have a blessed day.
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