BwB turns 3 this weekend, so it seemed only fitting to take a crack at one of longest and most hotly-requested dishes in the show's history: spaghetti tacos. I was always hesitant to try, as double-carbing gives me the heebie-jeebies, but I think we've got a satisfying conclusion to man's lifelong journey of incorporating pasta in tacos.



  • Basil

  • 4 cloves garlic, chopped

  • 1 tsp red pepper flakes

  • 2 tsp dried oregano, divided in half

  • ½ small onion, minced

  • 1 can San Marzano tomatoes

  • 4 Tbsp tomato paste

  • Olive oil

  • 1 pound ground beef

  • 1 egg

  • 1 cup panko bread crumbs, divided

  • 1 tsp garlic powder

  • 1 tsp milk

  • 1 box spaghetti

  • 1 quart vegetable oil

  • 2 Tbsp butter

  • Parmesan cheese, shredded


  1. For the sauce, add 2 Tbsp of olive oil to a deep saute pan along with ½ of a small onion. Cook until soft and translucent before adding 1 tsp each of red pepper flakes and dried oregano, 4 cloves of chopped garlic, and 4 Tbsp of tomato paste. Mix to combine.

  2. In a food processor, add your San Marzano tomatoes and pulse 5 times before adding to your pan. Add your chopped basil turn to medium low and let cook for an hour stirring every 10 minutes.

  3. For your meatballs combine 1 pound of ground beef with 1 egg, ½ cup panko bread crumbs, 1 tsp garlic powder, 1 tsp milk, and 1 tsp oregano. Mix with your hands to combine and then roll into 1 inch balls. Toss them in the rest of the breadcrumbs.

  4. In a large pot, bring 1 quart of vegetable oil to 350°F and then add your meatballs. Cook for 3-5 minutes. Once cooked, remove and place on a wire rack over a rimmed baking sheet.

  5. Cook your spaghetti until it’s almost done, reserving ¼ cup of the pasta water.

  6. In a saute pan add some of the sauce along with the pasta and ¼ cup of pasta water. Mix to combine and add 2 Tbsp of butter along with some salt and a good glug of olive oil. Mix or toss to combine

  7. In a non stick pan add about 2 ounces of shredded parmesan cheese. Let it melt until the edges are starting to brown and then flip and cook for another 2 minutes. Remove from pan and place over a rolling pin and let it cool and harden. Once hardened add some pasta and sauce to it with your meatballs and top with some parmesan cheese.

  8. Serve and enjoy!