Rustic Cowboy Spaghetti loaded with bacon, beef, cheese, and fire-roasted tomatoes. All cooked in one skillet for a hearty, flavorful dinner.
You know those recipes that just feel like home? That’s this Cowboy Spaghetti for me. It takes me right back to summer nights at the cabin, the ones where everyone’s a little too sunburned and the air smells like pine needles and sunscreen. Those nights when dinner has to be something comforting and hearty because everyone’s been outside all day and, honestly, a little hangry.
The first time I threw this together was almost by accident. My brother and I were supposed to be making dinner, but of course, we forgot half the stuff we needed at the grocery store. Classic. So we just started improvising with what we had—bacon, beef, pasta, and whatever cans of tomatoes we found at the back of the pantry. Turned out it was the best “mistake” we ever made. We still laugh about that night, especially when I bring out this Cowboy Spaghetti.
Now, every time I make it, I can’t help but think about how it all started—two clueless cooks making magic out of chaos. And I’ve gotta admit, this dish always makes me feel like I’ve got everything under control, even when I definitely don’t.
Why You’ll Love This Cowboy Spaghetti Recipe?
Alright, let’s be real. Spaghetti’s already a winner, but this? It’s like spaghetti’s cool, adventurous cousin who shows up on a motorcycle and makes everyone’s jaw drop. Here’s why it rocks:
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One-Pot Magic: Everything goes into a single skillet, which means fewer dishes. And who doesn’t love that?
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Unbelievable Flavor: Smoky bacon, rich beef, spicy tomatoes, gooey cheese—it’s like a comfort food jackpot.
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Ridiculously Easy: No fancy techniques or complicated steps. You basically just throw everything together and let it do its thing.
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Crowd-Pleaser: Whether it’s a family dinner or a casual get-together, this dish always gets people asking for seconds.
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Totally Customizable: Want more heat? Extra cheese? Prefer ground turkey over beef? Go for it. This recipe can handle your wildest cravings.
Ingredient Notes:
I’ve made this recipe so many times, I could practically do it blindfolded. But before you dive in, here are some thoughts on the main players:
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Bacon: Use the thick-cut kind if you can—it gives you that perfect salty, crispy punch. And if you skip the bacon, well, that’s between you and your conscience.
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Ground Beef: The backbone of this dish. Feel free to swap it for ground turkey or sausage if you’re feeling experimental.
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Tomatoes: The combo of Ro-Tel® and fire-roasted tomatoes adds heat and smokiness. But hey, if you only have regular diced tomatoes, it’ll still be good—just less dramatic.
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Beef Broth: Keeps everything moist and infuses the pasta with rich flavor. You could use chicken broth if you’re out of beef broth, but it won’t hit quite the same.
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Cheddar Cheese: Sharp cheddar is my go-to, but honestly, any melty cheese will work. I tried it once with pepper jack and it was amazing.
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Green Onions: Mostly for garnish, but they do add a nice crunch and fresh flavor.
How To Make Cowboy Spaghetti?
Step 1: Cook the Bacon
Heat a large cast iron skillet over medium-high heat. Throw in the bacon strips and cook until they’re crispy but not quite burnt—about 7 minutes. Once done, transfer them to a paper towel-lined plate. Crumble the bacon when it cools enough to handle. And try not to eat it all before it makes it back into the dish.
Step 2: Sauté the Onions and Garlic
Leave the bacon grease in the skillet because, seriously, why waste that flavor? Add the chopped onions and cook them until they’re soft and golden—about 3 minutes. Toss in the garlic, salt, and pepper, stirring until fragrant. Shouldn’t take more than 30 seconds.
Step 3: Brown the Beef
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Add the ground beef to the skillet. Break it up with a spoon and cook until it’s no longer pink, about 5 minutes. Stir in the beef broth, Worcestershire sauce, hot sauce, and half of the bacon. Give everything a good stir.
Step 4: Cook the Spaghetti
Break the spaghetti noodles in half—don’t freak out, it’s just for practicality. Scatter them over the beef mixture. Pour the diced tomatoes, fire-roasted tomatoes, and tomato sauce over the pasta. Cover the skillet and let everything simmer for about 20 minutes.
Step 5: Add Cheese and Bacon
Remove the lid, stir everything together, and smooth out the top. Sprinkle the shredded cheese over the entire skillet and top with the remaining bacon. Cover for another 5 minutes until the cheese melts into gooey, glorious perfection.
Step 6: Garnish and Serve
Top with green onions and serve immediately. Watch everyone’s faces light up when they taste it.
Storage Options:
Leftovers? Ha! In my house, there usually aren’t any. But if you’re lucky enough to have some, just store the Cowboy Spaghetti in an airtight container in the fridge for up to 3 days. Reheat it on the stove or in the microwave until it’s nice and warm. You can also freeze it for up to 2 months—just make sure to thaw it overnight in the fridge first.
Variations and Substitutions:
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Spice It Up: Throw in some jalapeños or add more hot sauce if you like living dangerously.
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Extra Cheesy: Mix in cream cheese or top it with mozzarella for an ooey-gooey delight.
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Veggie Boost: Bell peppers, zucchini, mushrooms—whatever you’ve got lying around.
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Different Meats: Swap ground beef for turkey or even sausage. Trust me, it’s all good.
What to Serve with Cowboy Spaghetti?
You could totally serve this on its own, but if you want to go all out:
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Garlic Bread: Because carbs deserve company.
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Green Salad: If you’re feeling fancy or guilty about the cheese.
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Cornbread: Adds a buttery, slightly sweet touch that’s just… perfection.
Frequently Asked Questions:
Can I make this ahead of time?
Absolutely. Prep it all up until the cheese step, pop it in the fridge, then reheat and add cheese when you’re ready to serve.
Can I use gluten-free pasta?
Yep, just adjust the cooking time. Gluten-free pasta can be tricky, but it’ll work just fine.
Is this super spicy?
Not really. But you can definitely tone it down by skipping the hot sauce or using mild tomatoes.
And there you have it—Cowboy Spaghetti. Perfect for cozy nights, hungry crowds, or just a little comfort food therapy. Can’t wait to hear what you think!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Cowboy Spaghetti
Ingredients
- Bacon: 6 strips cooked and crumbled
- Onion: 1 chopped
- Garlic: 2 cloves minced
- Salt: 1/2 teaspoon
- Freshly Ground Black Pepper: 1/4 teaspoon
- Ground Beef: 1 pound
- Beef Broth: 1 1/2 cups
- Worcestershire Sauce: 2 teaspoons
- Hot Sauce: 2 teaspoons or to taste
- Spaghetti Noodles: 8 ounces broken in half
- Diced Tomatoes with Green Chiles such as Ro-Tel® Original: 1 can (10 ounces)
- Fire Roasted Tomatoes: 1 can 14.5 ounces
- Tomato Sauce: 1 can 4 ounces
- Shredded Sharp Cheddar Cheese: 1/2 cup
- Green Onions: 3 sliced (for garnish)
Instructions
Prepare the Bacon:
- Place the bacon strips in a large cast iron skillet over medium-high heat. Cook for approximately 7 minutes, turning occasionally, until slightly crisp. Transfer the cooked bacon to a paper towel-lined plate to drain. Once cool, crumble and set aside.
Sauté the Onion and Garlic:
- Utilize the remaining bacon grease in the skillet to sauté the chopped onion over medium heat until softened, approximately 3 minutes. Add garlic, salt, and black pepper, stirring for an additional 30 seconds until fragrant.
Cook the Ground Beef:
- Introduce the ground beef to the skillet. Cook and stir continuously until the beef is thoroughly browned and no longer pink, approximately 5 minutes.
Add Liquids and Bacon:
- Reduce heat to medium-low. Stir in the beef broth, Worcestershire sauce, hot sauce, and half of the crumbled bacon. Mix thoroughly to combine all flavors.
Incorporate Spaghetti and Tomatoes:
- Break the spaghetti noodles in half and distribute them evenly over the beef mixture. Pour in the diced tomatoes with green chiles, fire-roasted tomatoes, and tomato sauce, ensuring the noodles are adequately covered.
Cook the Spaghetti:
- Cover the skillet and allow the mixture to simmer over medium-low heat for approximately 20 minutes, stirring occasionally to prevent the pasta from sticking.
Add Cheese and Bacon:
- Once the spaghetti is fully cooked, uncover the skillet and stir to combine. Spread the mixture evenly and sprinkle the shredded cheddar cheese and remaining crumbled bacon over the top. Cover again and allow the cheese to melt, approximately 5 minutes.
Garnish and Serve:
- Garnish the completed dish with sliced green onions. Serve immediately while hot and enjoy.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
