Swiss Spaghetti
Contributor: Carla Bisby
CC Original
“This recipe came from a 100% Swiss girl–they really do love Swiss cheese over there, and put it in all kinds of dishes.”
1 lb bacon, cut in 1″ pieces
1 chopped onion
1 minced garlic clove
1 1/2 to 2 cups hot water
1 1/2 to 2 T chicken soup base
1 1/2 to 2 T beef soup base
2 T sugar
Using a large heavy skillet, brown bacon pieces. When bacon is almost cooked, drain most of the grease off bacon, leaving 1-2 T with the bacon. Add the onion and garlic and saute until tender (don’t brown bacon). Add tomato paste and hot water to bacon. Add seasoning and simmer 5-10 minutes on low. (Sauce should be slightly salty.) Add 6 oz. grated Swiss cheese, then 8-10 oz. cooked spaghetti. (Cook spaghetti while making sauce.) Stir to cat, and add another 6 oz. grated Swiss cheese. Stir again over very low heat until cheese is melted. Do not overheat.