Chop the onion finely. Chop the bacon if necessary. Set aside
Heat a large cast-iron or nonstick skillet on high heat. Add oil and butter and let the butter foam gently.
Add onions and bacon. Lower the heat to medium-low and cook for about 3 minutes, stirring regularly, until the onions are softer.
Halve the cherry tomatoes, add them to the pan together with the oregano. Cook for about 2 minutes, stirring occasionally.
Add the halved spaghetti and stir well for about 4-5 minutes until they are heated through.
Add grated cheese, salt, and pepper and stir well for another 2-3 minutes until the cheese melts.
Adjust the taste with salt and pepper and serve immediately.
You can use any type of cooked pasta you have.
If you don’t have leftovers, cook about 9 oz (250 g) pasta, drain well and let cool and dry slightly before frying.
Already cubed bacon if available. Otherwise, chopped regular bacon.
For a vegetarian dish, replace bacon with vegetable cubes like zucchini, eggplants, mushrooms, bell peppers, broccoli florets, carrots, etc. Cook the veggies together with the onions until soft. Add some garlic if desired.
Or chopped regular-sized tomatoes. But cherry tomatoes have more flavor.
For a spicier dish, add some red chili flakes or cayenne pepper to taste.
Cheddar or Gouda are my first choices, but any other type of good-melting cheese is fine. For example, try Swiss, Provolone, Colby, Monterey Jack, or a mixture of mozzarella and Parmesan. Or Feta.