Weight Watcher's Spaghetti Amatriciana

1. 1

   Cook spaghetti in salted water until al dente; reserve 1/4 cup of cooking water and then drain pasta.

2. 2

   Meanwhile, heat oil in a nonstick skillet over medium heat.

3. 3

   Cook bacon, flipping once, until crisp; remove from pan and set aside.

4. 4

   Increase heat to medium-high and add onion; cook until lightly browned, stirring frequently.

5. 5

   Crumble bacon into pan and add tomatoes and red pepper flakes; toss to mix and coat.

6. 6

   Add pasta and reserved pasta cooking water to tomato sauce; toss to coat.

7. 7

   Season to taste with salt and pepper.

8. 8

   Yields about 1 1/2 cups per serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.