This recipe is taken from the 1988 Milk Calendar. This is the Spaghetti with Crispy Bacon and Cheese Sauce recipe.
- Prep: 10 min
- Cooking: 20 min
- 1 tbsp (15 mL) olive oil
- 8 oz (240 g) lean bacon diced
- 1 onion finely chopped
- 2 garlic cloves minced
- 1/4 tsp (1 mL) hot red chili flakes
- 3 tbsp (45 mL) all-purpose flour
- 1 1/2 cups (375 mL) Milk
- 1/2 cup (125 mL) 35 % cream
- 1 lb (450 g) spaghetti
- 2 eggs
- 1 cup (250 mL) grated Canadian Parmesan cheese
- 2 tbsp (30 mL) chopped fresh parsley
- Salt and pepper to taste
Heat oil in a deep skillet or wide saucepan. Add bacon pieces. Cook until crisp. Drain on paper towels and reserve.
Discard all but 3 tbsp (45 mL) fat from pan. Return to heat. Add onions, garlic and chili flakes. Cook 2 to 3 min until tender. Stir in flour. Cook 2 to 3 min longer. Whisk in milk and cream. Bring to a boil. Reduce heat. Simmer 5 minutes. (Up to this point, recipe can be made ahead.)
Meanwhile, in a large pot of boiling, salted water, cook spaghetti according to package directions until just tender but firm (al dente). Beat eggs lightly in a large serving bowl (the eggs will cook from the heat of the spaghetti and sauce.) Drain spasta well. Toss with eggs, sauce, cheese and parsley. Sprinkle top with reserved bacon. Season with salt and pepper to taste.
Note: This recipe contains raw or lightly cooked eggs. Foods containing raw or lightly cooked eggs may be harmful to vulnerable people such as young children, the elderly, pregnant women and people with weak immune systems.
Top 5 Nutrients
|Calcium:||28 % / 303 mg|