1. Cook spaghetti in salted water until al dente; reserve 1/4 cup of cooking water and then drain pasta. 2. Meanwhile, heat oil in a nonstick skillet over medium heat. Cook bacon, flipping once, until crisp; remove from pan and set aside. Increase heat to medium-high and add onion; cook until lightly browned, stirring frequently. Crumble bacon into pan and add tomatoes and red pepper flakes; toss to mix and coat. 3. Add pasta and reserved pasta cooking water to tomato sauce; toss to coat. Season to taste with salt and pepper. Yields about 1 1/2 cups per serving. ---------------------------------------------------------------------------
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Ingredients
