Bacon Spaghetti

Originally this was a what do I have in the house to feed these kids recipe from Sheila. I have modified it with more bacon (of course).

Original
1/4 lb bacon
1 chopped onion
1 can tomato soup
1 can tomato sauce
Ground pepper

Pull bacon apart with forks while frying. Add onion, cook till bacon is crispy. Add Tomato soup and sauce. Grind pepper till you sneeze.

Soft cook spaghetti to Franco American texture. Add noodles to sauce to give really wet texture.

Modified

1 lb bacon
1 chopped large onion
1 can condensed tomato soup
1 15 oz. can tomato sauce, pureed, chopped tomatoes, or whatever red sauce is available. I like the petite diced but have even used spaghetti sauce in a pinch.
Ground pepper

Cut bacon into little pieces with scissors and start frying. (I have also started the bacon in the oven to save time while I chopped the onion.) Add onion. cook till bacon is crispy. Leave a good amount of fat in pan to emulsify with the tomato mixture/ Add tomato soup, sauce, tomatoes and mix well.

Grind pepper till you sneeze or less if you have non pepper lovers. Serve pepper grinder at table.

Soft cook spaghetti to Franco American texture. Add noodles to sauce to give really wet texture.

Note: we have used a grater for onions or white pepper to fool whomever needed it. At times it has been onion powder for the savages who are anti onion but the real deal is the best.

This is great reheated but don't try to cook the bacon ahead and then start cooking again. It just doesn't work out.