Sunday, July 31, 2011

Creamy Bacon Spaghetti

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.

Here are the ingredients.

-1 fine chopped onion
-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.

As the pasta cooks, set a saute pan on high heat and add the chopped bacon.

Fry until crispy, about 3min.

Strain the bacon to remove the excess fat and reserve the bacon. Keep the fat also.

Take about 2 TBS of the bacon fat back into the saute pan and add the chopped onions.

Saute for 2 min until golden and add the garlic. Saute for a min or two.

Add the wine and scrub the bottom of the pan to incorporate all the crust left by the bacon.

Simmer for a min and add back the bacon.

Reduce the heat to low and add the table cream and milk, stirring constantly.

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.

The sauce should look thick and creamy. Turn the heat off and watch for the pasta that is cooking.

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.

Top with the sauce and combine.

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.


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