This is a recipe for a very tasty and creamy spaghetti with bacon, almost a Spaghetti Carbonara, if it wasn't for the eggs that were not used.
-3 garlic cloves, minced
-6 slices of bacon, fine chopped
-1 cup of milk
-1 cup of table cream
-10oz to 1lb of durum wheat semolina spaghetti
-1/2 cup parmesan cheese
-1/2 cup chardonnay
-1/2 tea spoon black pepper
-Gravy flour (wondra)
Start by boiling about a gallon of water, add about 1 TBS of salt and the pasta. Cook to your preference, probably 8min for al dente and 12min for a soft spaghetti.
Slowly bring the sauce to a simmer, add the cheese and black pepper and stir to combine. Add about 1/2 tea spoon of gravy flour to thicken the sauce, stirring constantly as it simmers.
Make sure you don't overcook the pasta. Strain the cooked spaghetti and add it back to the same pot you used to cook it.
This is it. I have not added any salt while cooking this recipe, other than to the boiling water. Salt from the bacon and cheese was all it needed.