This is quickly becoming one of my favorite things to make when I don’t know what to make and don’t really want to spend a lengthy amount of time in the kitchen. Not to mention that it does well as a left over for next days lunch, my husband is a very big fan.
The combination originally was something that I was slightly apprehensive about, cream and bacon? However after a few changes to the original I love this! I know you will too! The recipe originally was for a large amount of people. However, being as I only need to feed two people and even have made this for a quick lunch for one it is easily altered to serve 1 or 6! This recipe below makes 2-3 Servings.
- 3 oz of Thin Spaghetti
- 4 Slices of Bacon, diced
- 1 Shallot, diced
- 1 Garlic Clove, minced
- 1/2 c Heavy Cream or Half and Half
- 1/2 c Parmesan Cheese, grated
- 1/4 c Frozen Pea’s (optional)
- 1 tbsp Parsley, finely chopped (reserve a pinch for garnish on each plate)
- 1 tbsp Parmesan, grated for garnish
Your sauce takes little to no time to make so make sure you start you’re pasta first. Bring 2 quarts of lightly salted water up to boil. When you’re water is at a slow simmer in a sauce pan over medium heat start to brown off your bacon. Once it is brown and crispy, depending on the fat content you may want to drain a tbsp or two of the oil out. At this point your water should be boiling, drop in your pasta. Add the shallots and garlic to the bacon and saute till the shallots become translucent. Take about 1.5 cups of the hot starchy pasta water and set aside, drain the pasta. Add the cream to the bacon mixture, once mixed in and heated up add in the Parmesan, once melted add around 1/4 c of the starchy pasta water & parsley and bring to a light simmer. If you chose to at this point add in the peas before you toss the pasta on top of sauce mix. Toss the pasta with the sauce if it looks too thick like it’s not going to coat the pasta add about a tbsp of the pasta water at a time until you get the desired coating consistency on your pasta. Serve and garnish with remaining cheese and parsley.
Adapted from: Martha Stewart – Great Food Fast