• Bring a large pot of salted water to a boil. Wash and dry produce. • Halve, core, and thinly slice bell pepper into strips. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Halve, peel, and finely chop half the onion (whole onion for 4 servings).

• Once water is boiling, add spaghetti to pot. Cook, stirring occasionally, until al dente, 9-11 minutes. • Reserve 1 cup pasta cooking water (11/2 cups for 4 servings), then drain.

• While pasta cooks, heat a large dry pan over medium-high heat. Add bacon* in an even layer. Cook, turning occasionally and adjusting heat if browning too quickly, until bacon is crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Carefully discard all but a thin layer of bacon fat. • Once cool enough to handle, roughly chop.

• While bacon cools, heat a drizzle of oil in same pan over medium-high heat. Add bell pepper, chopped onion, scallion whites, Italian Seasoning, salt, and pepper. Cook, stirring and scraping up any browned bits from bottom of pan, until veggies are browned and tender, 5-7 minutes. TIP: Add a splash of water if veggies are browning too quickly. • Stir in garlic and cook until fragrant, 30 seconds.

• Stir crushed tomatoes, stock concentrate, half the chopped bacon, 1/4 cup reserved pasta cooking water (1⁄3 cup for 4 servings), and 1/2 tsp sugar (1 tsp for 4) into same pan. Cook, stirring, until thickened, 2-4 minutes. • Reduce heat to low. Stir in half the cheese and 1 TBSP butter (2 TBSP for 4) until melted and incorporated. Season with salt and pepper.

• Stir drained spaghetti into sauce and toss until thoroughly coated. Taste and season with salt and pepper. TIP: Add another splash of pasta cooking water and a drizzle of olive oil for an extra glossy sauce. • Divide pasta between bowls; top with remaining cheese and remaining bacon. Sprinkle with scallion greens and serve. Bacon is fully cooked when internal temperature reaches 145°.