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Recipe details
Bacon-Wrapped Spaghetti Kebabs
Al dente spaghetti is formed into four bundles on short metal skewers, wrapped with thinly sliced bacon and baked until the bacon is crisp and reaches 71°C/160°F. A dinner idea with ingredients and cooking steps in one place.
≈ 255 kcal/100 g · ≈ 167 kcal/serving
42 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
dry spaghetti, durum-wheat semolina, smooth, no filling80 g
raw bacon, thinly sliced60 g
water for cooking spaghetti1,000 ml
salt5 g
ground black pepper0.5 g
Cookware and utensils
Large saucepan
Colander
Baking sheet
Parchment paper
Four short metal skewers
Directions
01
Bring the cooking water to a full boil in the saucepan.
Products
water for cooking spaghetti — 1,000 ml
Action
Boil
Time
8 min
Temperature
Boiling water
02
Add the salt and spaghetti
Products
salt — 5 g; dry spaghetti, durum-wheat semolina, smooth, no filling — 80 g
Action
Cook
Time
5 min
Temperature
Boiling water
03
cook according to the package timing until just al dente
Products
salt — 5 g; dry spaghetti, durum-wheat semolina, smooth, no filling — 80 g
Action
Cook
Time
5 min
Temperature
Boiling water
04
Drain the spaghetti thoroughly in the colander and let it steam for 2 minutes.
Products
dry spaghetti, durum-wheat semolina, smooth, no filling — 80 g
Action
Drain
Time
2 min
Temperature
Hot
05
Heat the oven to 220°C/425°F.
Products
No products at this step
Action
Preheat
Time
8 min
Temperature
220°C/425°F
06
Twist the drained spaghetti into four compact bundles and thread each bundle onto a skewer.
Products
dry spaghetti, durum-wheat semolina, smooth, no filling — 80 g
Action
Form
Time
4 min
Temperature
Warm pasta
07
Wrap one bacon slice around each spaghetti bundle and place the skewers on the parchment-lined baking sheet.
Products
raw bacon, thinly sliced — 60 g
Action
Wrap
Time
3 min
Temperature
Raw bacon and warm pasta
08
Bake the skewers until the bacon is browned and crisp and reaches 71°C/160°F in the thickest part.
Products
raw bacon, thinly sliced — 60 g; dry spaghetti, durum-wheat semolina, smooth, no filling — 80 g
Action
Bake
Time
8 min
Temperature
Oven 220°C/425°F; bacon centre at least 71°C/160°F
Recipe sources
This recipe was generated and saved by Kitchen Fridge.
