Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tbsp olive oil
- 1 large onion sliced thin
- 2 garlic cloves, crushed
- 6 lean slices bacon, diced
- ¼ cup dry white wine
- 1 lb canned peeled tomatoes, drained
- ½ tsp salt
- 1 tsp pepper
- ½ tsp dried oregano
- 1 lb spaghetti, cooked for 10 to 12 minutes and drained and then kept hot
- 1 cup grated Parmesan cheese
Directions
In pan, heat oil over medium heat.
When oil is hot, add onion and garlic.
Fry, stirring occasionally for 5 to 7 minutes or until onion is soft but not brown.
Stir in the bacon and cook for another 4 minutes.
Stir constantly.
Add wine and bring liquid to boil.
Boil rapidly for 2 minutes, then add the tomatoes.
Stir in the salt, pepper and oregano and bring liquid to boil again.
Reduce heat to medium low and continue cooking for 15 minutes more.
Stir occasionally.
Remove from heat.
Put spaghetti in large deep serving dish and pour over the sauce, using 2 large spoons.
Toss mixture until thoroughly coated with sauce.
Sprinkle over the grated cheese and serve at once.
Category:Cathy's Recipes
Category:Onion Recipes
Category:Garlic Recipes
Category:Bacon Recipes
Category:White wine Recipes
Category:Tomato Recipes
Category:Spaghetti Recipes
Category:Parmesan cheese Recipes