Ingredients
- 1 pound whole wheat spaghetti
- 6 strips bacon, diced
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 1/2 cup white wine
- 1 15-ounce can tomato sauce
- 1 14.5-ounce can diced tomatoes
- Salt and pepper to taste
- 1/2 to 1 cup heavy cream
- Shredded parmesan cheese
Preparation
Step 1
1. Cook spaghetti in boiling salted water according to directions on package; drain.
2. Meanwhile, add bacon to a large skillet over medium-high heat. Cook to desired crispness; remove to paper towels to drain. Drain most of the bacon drippings from the pan.
3. Reduce heat to medium; add butter and onion. Let the onion cook until it’s translucent, then add the garlic and cook and stir for 30 seconds. Add white wine, scraping the bottom of the pan with a wooden spoon to pick up any browned bits, and cook until the wine is reduced by half.
4. Stir in tomato sauce and diced tomatoes and heat through, stirring occasionally. Taste for seasoning and add salt and pepper to taste. Stir in heavy cream and cook over medium heat until sauce is bubbling and slightly thickened. Return bacon to sauce.
5. Add sauce to pasta and top each serving with parmesan cheese, if desired.