By: Ella Henry Christopher, Jane Christopher Cook, Nancy Cook Johnson, Holley Johnson
My mother has always been an incredible cook, and one of the my favorite things that she makes is a recipe that has been in our family for a long time, bacon spaghetti. My mother's mother was the youngest of six children and her mother was the youngest of eleven. She lived with her parents, sisters, grandparents, and great aunts in a house on the edge of the cemetery in south central Arkansas. Her grandfather was the sexton of the cemetery, so their family never had an abundance of money; but when the Great Depression hit, things got even worse.
When the Depression hit it was hard to buy anything. Meat was one of the difficult items to come by, especially without spending large amounts of money. My grandmother's mother would go down the road to the slaughterhouse and buy bacon and other cheap pork cuts. They substituted pork in all of their recipes that originally called for beef.
One of the recipes that became a favorite in their family was Bacon Spaghetti. It is now a family tradition that I plan to cook for my children and hope they pass on to their children. I've always thought that in the most desperate times, some people can come up with the most interesting things. This is true of Bacon Spaghetti.
1 pound bacon (cooked crisp & crumbled)
1 large can crushed tomatoes
2 jars tomato sauce
1 tbsp. Italian Seasoning
1 tsp. minced garlic (2 cloves)
Pinch of Black Pepper
Pinch of Cayenne
1-2 tsp bacon drippings
Sliced/Drained mushrooms, if desired
Mix tomatoes, sauce, and seasonings together. Add cooked and crumbled bacon, bacon drippings, and mushrooms if desired. Simmer until warm and bubbly. Pour over spaghetti pasta or mix with cooked spaghetti pasta. Serve with fresh grated parmesan cheese if desired.
Nowadays, the public has become more and more concerned with eating healthy and dietary restrictions. In order to adapt to the public's concern, recipe users can substitute turkey bacon and gluten free pasta.
|Rates: 0 Rating: 2010-11-13 15:29:57|
Bacon spaghetti sounds like a pretty great combination to me, in general. The only modification that I would make would be the addition of more vegetables, mainly green peppers and yellow onions.
For the wine pairing, there are two different routes to follow. First, the traditional Italian pairing with spaghetti would suggest a Chianti or Barbera, or even a Zinfandel as the ideal choice. However, if you really want to bring out the bacon in the dish, a Beaujolais or Pinot Noir would pair with the fattiness and bring focus to the meatiness.
This would be served in a modern Italian restaurant or a classic Southern restaurant.
I would be very willing to buy this dish. I would price it at about $10 to $12, which would provide about a 65% markup.