Bacon and Tomato Spaghetti with Mozzarella is a delicious, easy-to-make pasta dish. The combination of salty bacon strips, juicy tomatoes, and creamy mozzarella makes for a delicious meal. This dish is perfect for a weeknight when you want to put something tasty on the table quickly.
Lemony Spaghetti with Bacon, Tomato and Mozzarella
In our house, there is always a happy reaction when I make a pasta dish. This spaghetti with tomato, bacon, and mozzarella is no exception. The children love the taste of the salty bacon and the soft mozzarella. We like that it is ready quickly, which is ideal for busy days.
The bacon gives the spaghetti a salty, smoky flavor. The tomato provides a sweet and fresh touch. The garlic, rosemary, parsley, and lemon zest add extra flavor. Mozzarella, an indispensable part of Italian cuisine, completes the recipe.
Overall, this pasta recipe is always a success. It shows how easy and delicious cooking can be!
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📖 Recipe
RECIPE CARD
Ingredients
- 1 pound spaghetti
- 1 tablespoon olive oil
- ½ pound bacon bits
- 1 onion, chopped
- 1 teaspoon dried rosemary
- 2 cloves garlic, squeezed
- 28 oz. diced tomatoes
- salt and pepper
- 1 tablespoon Fresh Parsley, finely chopped
- ½ pound mini Mozzarella, halved
- 1 teaspoon Lemon zest
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Bring a large pot of water with 2 teaspoons of salt to the boil. Cook the spaghetti according to the instructions until al dente. Save a cup of the pasta water, drain the spaghetti, and rinse with cold water.1 pound spaghetti
- Heat the olive oil in a frying pan over high heat. Fry the bacon bits for 1 minute. Add the onion and rosemary and stir-fry for 2 minutes. Add the garlic and fry for another 1 minute.1 tablespoon olive oil, ½ pound bacon bits, 1 onion, 1 teaspoon dried rosemary, 2 cloves garlic
- Pour the reserved pasta water into the pan. Stir and scrape off the browned bits with a wooden spatula. Add the diced tomatoes, bring to a boil, and cook for 2 minutes.28 oz. diced tomatoes
- Decrease the heat to medium-high and add the pasta to the pan. Mix everything well so that the spaghetti is covered with sauce. Season with salt and pepper.salt and pepper
- Divide the spaghetti among the plates and garnish with the mozzarella, parsley, and lemon zest. Serve immediately!1 tablespoon Fresh Parsley, ½ pound mini Mozzarella, 1 teaspoon Lemon zest
Notes
- Refrigerator: Store in an airtight container for 2 to 3 days.
- Freezer: Place in a freezer container or bag and store for up to 2 months. Let thaw in the refrigerator.
- To reheat: Heat in the microwave or add two tablespoons of water and fry in a skillet until warm.
Nutrition
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