Thursday, July 17, 2008

Bacon Bacon Bacon!

Somehow we always seem to have left-over bacon in the house. SO...I thought...why not make Spaghetti Carbonara? I made the simple (and healthier!) version without the egg yolks and it came out super fast and yummy!
Ingredients: (4 servings)

1 pkg (7 oz) spaghetti
8 slices bacon, cut into 1/2-inch pieces
1 medium onion, chopped (1/2 c)
1 garlic clove, finely chopped

1 c mushrooms, sliced
1 c Mozzerella cheese
½ c grated Parmesan cheese
½ c whipping (heavy) cream


1. Cook and drain spaghetti as directed on package.
2. While spaghetti is cooking, cook bacon in 3-quart saucepan over low heat 8 to 10 minutes, stirring frequently, until crisp. Remove bacon from saucepan with slotted spoon; drain. Drain fat from saucepan, reserving 1 tablespoon in saucepan.
3. Cook onion, mushrooms and garlic in bacon fat over medium heat about 3 minutes, stirring frequently, until onion is tender. Stir in spaghetti, Mozzerella cheese and whipping cream. Cook, stirring occasionally, until heated through. Toss with bacon.

4. Sprinkle Parmesan cheese on top just before serving.

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