Spaghetti with Bacon

Ingredients

• 1 lb. spaghetti
• 1/2 lb. bacon
• 1/2 pt. stock
• 1 dessert-sp. parsley
• Pepper.

Method

1. 1

   Break the spaghetti in pieces, throw it into a saucepan of boiling water slightly salted, and boil it quickly for 10 minutes.

2. 2

   Then strain off the water, add the stock, and simmer slowly until the spaghetti is tender and all the stock absorbed.

3. 3

   Cut the bacon in thin strips and cook it a few minutes in a frying pan.

4. 4

   Add it to the cooked spaghetti, along with the chopped parsley and a seasoning of pepper.

5. 5

   Serve very hot.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 603. The excerpt below is the record exactly as published.

lb. spaghetti. 1 oz. butter. 3 gills veal or chicken Pepper. Salt. broth. Break the spaghetti in pieces and put it into a saucepan with the broth or any good light stock. Allow it to simmer slowly until soft, and until the liquid is nearly all absorbed. Then add the butter, and season to taste. Serve in a hot vegetable dish as an accompaniment to roast or boiled meat. Notes. — The sieved pulp of one or two tomatoes may be added for a variety. Or, if a little grated cheese is added and poached eggs served on the top it will make a very good luncheon or supper dish. Time to stew, 20 to 30 minutes. Probable cost, 6d. 1620. Spaghetti with Bacon i lb. spaghetti. I 1 dessert -sp. parsley. | lb. bacon. \ pt. stock. | Pepper.

Cook this with the app: pantry check, scaling, and the assistant.