If you’re looking for a dish that screams comfort food, I’ve got just the recipe for you. My Cowboy Spaghetti combines everything we love about American comfort cuisine – savory ground beef, crispy bacon, and tender pasta – all wrapped up in a rich, flavorful sauce that’ll have your family asking for seconds.
What Makes This Recipe Special
I first discovered Cowboy Spaghetti at a local potluck, and I’ve been perfecting my version ever since. What sets this dish apart from regular spaghetti is the addition of smoky bacon and a blend of southwestern spices that give it that distinctive “cowboy” flair. The combination of chili powder, cumin, and smoked paprika creates a depth of flavor that transforms ordinary pasta into something extraordinary.
| Ingredient | Quantity | Notes |
|---|---|---|
| Spaghetti | 1 pound | Regular or whole wheat works |
| Olive oil | 1 tablespoon | For sautéing |
| Ground beef | 1 pound | 80/20 lean-to-fat ratio preferred |
| Bacon | 1/2 pound | Thick-cut recommended |
| Onion (large) | 1 | Yellow or white onion |
| Garlic | 3 cloves | Fresh garlic is best |
| Diced tomatoes | 15 oz can | Keep the juice |
| Tomato sauce | 8 oz can | Plain, not seasoned |
| Worcestershire sauce | 1/4 cup | Adds umami depth |
| Chili powder | 1 tablespoon | Adjust to taste |
| Ground cumin | 1 teaspoon | Essential for flavor |
| Smoked paprika | 1 teaspoon | Key for smoky taste |
| Cheddar cheese | 1 cup | Sharp cheddar preferred |
| Fresh parsley | 1/4 cup | Optional garnish |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
Servings: 4 | Difficulty: Easy
This recipe is incredibly straightforward – you’ll be amazed at how quickly it comes together. The key is having all your ingredients prepped and ready to go before you start cooking. Trust me, once you taste this hearty, satisfying dish, it’ll become a regular in your dinner rotation.
Step-by-Step Cooking Instructions
Let’s Get Cooking!
I always start by getting a large pot of salted water boiling for the spaghetti. While that’s heating up, I prep my ingredients. Here’s my foolproof method for making perfect Cowboy Spaghetti every time:
Step 1: Cook the Pasta
Once your water’s boiling, add the spaghetti and cook according to package directions (usually 10-12 minutes). Pro tip: Save a cup of pasta water before draining – you might need it to adjust the sauce consistency later.
Step 2: Brown the Meats
While the pasta cooks, heat your olive oil in a large skillet over medium-high heat. Add the chopped bacon first and cook until it starts to crisp, about 3-4 minutes. Then add the ground beef, breaking it up with a wooden spoon. Cook until the beef is nicely browned, about 5-7 minutes. Drain most of the fat, but leave a little for flavor.
Step 3: Build Your Flavor Base
Add the chopped onion to your meat mixture and cook until softened, about 3-4 minutes. The onions will pick up all those delicious browned bits from the bottom of the pan. Add the minced garlic and cook for just 30 seconds – you don’t want it to burn!
Step 4: Create the Sauce
Now comes the magic. Stir in the diced tomatoes with their juice, tomato sauce, and Worcestershire sauce. Add your spices – chili powder, cumin, smoked paprika, plus salt and pepper to taste. Let everything simmer for 10-15 minutes, stirring occasionally. The sauce should thicken nicely.
Step 5: Bring It All Together
Add your drained spaghetti directly to the skillet with the sauce. Toss everything together using tongs, making sure every strand is coated. If the sauce seems too thick, add a splash of that reserved pasta water. Cook for 2-3 minutes more to let the flavors meld.
Step 6: The Finishing Touch
Remove from heat and immediately sprinkle the shredded cheddar over the top. Cover the skillet for 2-3 minutes to let the cheese melt perfectly. Garnish with fresh chopped parsley if you’re using it.
Serving Suggestions, Variations & FAQs
Serving Your Cowboy Spaghetti
I love serving this dish family-style right from the skillet – there’s something about that presentation that just screams comfort food. For a restaurant-worthy touch, I’ll twirl portions onto individual plates and top with extra cheese and a parsley sprig.
This hearty pasta pairs beautifully with:
- A crisp Caesar salad or mixed greens with ranch dressing
- Garlic bread or Texas toast for soaking up that delicious sauce
- Steamed green beans or roasted broccoli for a healthy balance
- A cold beer or glass of robust red wine for the adults
Recipe Variations
Over the years, I’ve tried several variations of this recipe. Here are some of my favorites:
Spice It Up: Add jalapeños or a dash of hot sauce for extra heat
Vegetable Boost: Throw in bell peppers, mushrooms, or corn
Cheese Swap: Try Monterey Jack, pepper jack, or a Mexican cheese blend
Lighter Version: Use turkey bacon and lean ground turkey instead of beef
Frequently Asked Questions
Q: Can I make this ahead of time?
A: Absolutely! I often make Cowboy Spaghetti a day ahead. Store it covered in the fridge and reheat gently on the stovetop with a splash of water or broth. The flavors actually deepen overnight.
Q: How long will leftovers keep?
A: Stored in an airtight container, leftovers will keep for 3-4 days in the fridge or up to 3 months in the freezer.
Q: Can I use a different pasta shape?
A: Sure! Penne, rigatoni, or even egg noodles work great. Just adjust cooking times accordingly.
Q: Is the bacon necessary?
A: While bacon adds wonderful smoky flavor, you can omit it for a lighter dish. Try adding a teaspoon of liquid smoke for that smoky taste without the bacon.
Q: Can I double this recipe for a crowd?
A: Definitely! Just use a larger skillet or Dutch oven. You might need to brown the meat in batches to avoid overcrowding the pan.
Cowboy Spaghetti
Ingredients
- Spaghetti – 1 pound regular or whole wheat
- Olive oil – 1 tablespoon for sautéing
- Ground beef – 1 pound 80/20 lean-to-fat ratio
- Bacon – 1/2 pound thick-cut recommended
- Onion large – 1 (yellow or white), chopped
- Garlic – 3 cloves minced
- Diced tomatoes – 15 oz can with juice
- Tomato sauce – 8 oz can plain
- Worcestershire sauce – 1/4 cup
- Chili powder – 1 tablespoon adjust to taste
- Ground cumin – 1 teaspoon
- Smoked paprika – 1 teaspoon
- Salt and pepper – to taste
- Cheddar cheese – 1 cup sharp cheddar, shredded
- Fresh parsley – 1/4 cup optional garnish
Instructions
- Cook the Pasta:
- Bring a large pot of salted water to a boil. Cook spaghetti according to package instructions. Reserve 1 cup of pasta water before draining.
- Brown the Meats:
- In a large skillet, heat olive oil over medium-high heat. Add chopped bacon and cook until crisp (3–4 minutes). Add ground beef, cook until browned (5–7 minutes), and drain most of the fat.
- Sauté Aromatics:
- Add chopped onion to the skillet, cooking until softened (about 3–4 minutes). Add garlic and cook for 30 seconds.
- Make the Sauce:
- Stir in diced tomatoes (with juice), tomato sauce, Worcestershire sauce, chili powder, cumin, smoked paprika, salt, and pepper. Let simmer for 10–15 minutes, stirring occasionally.
- Combine Pasta and Sauce:
- Add drained spaghetti to the skillet and toss to coat. Use reserved pasta water to loosen sauce if needed. Cook 2–3 minutes more.
- Finish and Serve:
- Remove from heat. Sprinkle cheddar cheese over the top, cover skillet for 2–3 minutes to melt cheese. Garnish with fresh parsley if desired.
