Giuseppe's Spaghetti alla Matriciana

Giuseppe is an Italian missionary in Italy who can really cook! Ammie (who I talk about way too much in here) knows him because her husband is from Italy. I have eaten Giuseppe's Spaghetti alla Matriciana a few times... and it was wonderful, aside from the soggy bacon. Ammie and I discussed the recipe, as I enjoyed the bacon flavor, but don't like the soft texture of the bacon in Giuseppe's original recipe. She said she re-fries her bacon to make it hard - an added step that makes this recipe almost perfect for bacon lovers like me!

I'm a no-fat, no-soggy bacon kind of girl (and actually eat turkey bacon most of the time)... so if you love the taste of bacon, and love fresh-tasting true Italian foods... this recipe is a winner!

Ammie's Twist on Giuseppe's Spaghetti with Bacon

INGREDIENTS:

• 1 1/2 lb. lean bacon (sub turkey bacon for non-pork eaters)
• olive oil (only if bacon sticks to pan)
• red pepper flakes (to taste)
• 1/2 cup dry white wine (dry makes the difference!)
• diced onion (about 1 small or 3/4 medium)
• Hunt's diced or petite diced (any flavor) tomatoes
• dash of salt
• whole wheat spaghetti noodles (OK, if you MUST, you can use the nutrient-free white ones)
• side salad or bread (optional)

INSTRUCTIONS:

Cut fat from bacon and slice into tiny strips of about 1 inch in length. Use olive oil if you wish while frying bacon until crispy and well-done. Add red pepper flakes. After bacon is crunchy, add white wine and cook down until you return bacon to a crisp state (wine will evaporate). Remove bacon with slotted spatula and put on plate. Add chopped onion to same pan with bacon drippings (do not drain). Sauté until tender. Add Hunts diced tomatoes with dash of salt and cook down and then simmer. After giving time for flavors to blend, put hot sauce in blender (carefully) and pulse until smooth (if you want, you an also do this to the canned tomatoes before you cook them, but it tastes good with the onion blended in as well). Add your twice cooked bacon back to the sauce. Heat through. Serve over spaghetti noodles (thin noodles - speghettini - are Ammie's pick, and she breaks them in half before cooking). Serve with salad and garlic bread as a complete meal.