Bacon and Tomato Spaghetti
Spaghetti cooks directly in a garlicky tomato sauce with smoky bacon and Parmesan for a simple, comforting meal.
2 min
Prep
18 min
Cook
1
Serves
665
Calories
Macros · per serving
32g protein
75g carbs
27g fat
Ingredients
For 1 servings
- 80 g dry spaghetti
- 200 g canned crushed tomato
- 40 g commercially fully cooked bacon
- 10 g Parmesan cheese
- 5 ml olive oil
- 0.5 g garlic powder
- 0.25 g dried oregano
- 225 ml water
Instructions
- 1
Break the spaghetti into thirds and place in a wide 1.2-litre microwave-safe bowl. Add the crushed tomato, cold water, olive oil, garlic powder and oregano. Stir and press the pasta beneath the liquid. Cover with a microwave-safe vented lid.
- 2
Using a 1000-watt microwave, cook at 100% power for 5 minutes. Carefully uncover away from your face, stir thoroughly to separate the strands, and rotate the bowl a quarter-turn. Cover and cook at 70% power for 4 minutes.
- 3
Tear the fully cooked bacon into small pieces and stir it into the pasta with the grated Parmesan. Cover and microwave at 70% power for 4 minutes. Stir and check that the spaghetti is tender; if needed, continue at 70% power in 1-minute intervals, stirring between intervals. The sauce should remain moist and coat the pasta.
- 4
Cover and let stand for 3 minutes. Check several spots with a food thermometer: the finished dish must reach 165°F/74°C. If necessary, microwave at 100% power in 30-second intervals, stirring between intervals, then repeat the covered 3-minute stand and temperature check before eating.
- 5
Keep the bacon and Parmesan refrigerated until needed. Refrigerate any leftovers and unused opened tomato within 2 hours.
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