Leftover Bacon Spaghetti

Great for finishing off those last few slices of bacon in the fridge.

• Ready In: 30 mins
• Serves: 4
• Yields: 4

Ingredients

• 1  lb spaghetti
• 4  slices bacon
• 2  garlic cloves, thinly sliced
• 1 1⁄2 sun-dried tomatoes packed in oil, thinly sliced
• 14 1⁄2 ounces diced tomatoes
• 8  ounces tomato sauce
• 1⁄2 tablespoon  italian seasoning
•  salt
• 1  cup  pasta water
• 1  ounce  freshly shredded parmesan cheese

Directions

1. Cook your four slices of bacon over medium low heat until just crispy and fat has rendered. Remove from the pan and set aside on a paper towel to drain.
2. Salt your pasta water generously and cook spaghetti according to package instructions to al dente.
3. While pasta is cooking, add your garlic and sun dried tomatoes to the bacon grease and cook, stirring frequently, over medium low heat until just starting to brown.
4. Add in the tomato sauce and diced tomatoes. Increase heat to medium. Add Italian seasoning and salt the sauce to taste. Stir occasionally.
5. While sauce is simmering, chop the bacon and toss it back into the pan.
6. When pasta is just about done, reserve a cup or more of the water and drain the noodles into a colander.
7. Add about 3/4 to 1 cup of pasta water to the sauce, depending on how much it has reduced, and stir. Add the pasta to the sauce and cook until the sauce has reached a clingy consistency.
8. Serve with freshly shredded Parmesan cheese.