I absolutely love this recipe. My mother used to make this all the time when I was a child and my brothers (I have 5!) and I would eat so fast so we could get seconds before it was gone. I have since added some of my own personal favorites to the recipe, making it an even tastier dish. This is incredibly easy to make and is a healthy choice compared to many other recipes. The bacon, chives and sun-dried tomatoes really add a lot of complexity to the meal.
- ½ package bacon, crumbled
- 6 oz. Canadian Bacon, chopped
- 8 -9 oz. thin whole wheat spaghetti
- 8 oz. mushrooms, quartered
- 2 roma tomatoes, chopped (or ¼ cup sun-dried tomatoes, chopped)
- 1 teaspoon paprika
- 1 can evaporated milk (don’t use the fat-free)
- ½ cup fresh chives, chopped
- ¼ cup Parmesan cheese
- ½ tablespoon black pepper
- Salt and extra pepper as needed
- Boil water and cook pasta according to package directions.
- Cook bacon and let cool on paper towel. Dump excess grease into tin can and place in the freezer for appropriate disposal.
- Saute Canadian bacon in pan bacon was cooked in – there should be a little bacon grease left over. Saute mushrooms in the other pan with left over bacon grease (not the stuff in the freezer – the pan should still be slightly greased.) Add sun-dried tomatoes to mushrooms and cook another 1-2 minutes.
- Drain pasta and place back in pot. Add evaporated milk and Parmesan cheese. Add paprika, pepper and chives. Mix well and add bacon, Canadian bacon, mushrooms and tomatoes.