Spaghetti with cheese and bacon is perfect comfort food – well anything with pasta makes great comfort food in my opinion. This is not carbonara and I don’t pretend that it is. You can whip it up in about 15 minutes, so it makes a great dish for a mid-week supper.
spaghetti with cheese and bacon
Yield 2-3 people
Spaghetti with cheese and bacon is perfect comfort food – well anything with pasta makes great comfort food in my opinion. You can whip it up in about 15 minutes, so it makes a great dish for a mid-week supper. Serve with a slice or two of garlic bread and a simple green salad.
- 330 g dried spaghetti
- 1 tsp light cooking oil
- 3-4 rashers smoked back bacon, or medallions, cut into small pieces
- 1 small white onion, finely chopped
- 500 ml semi-skimmed milk
- 2 tbsp cornflour
- 75 g mature cheddar cheese, grated
- good pinch of garlic salt
- freshly ground pepper
- basil leaves or chopped flat parsley to garnish
- Boil a kettle of water and then pour into a large saucepan with 1-2 teaspoons of salt.
- When the water comes back to the boil, add the pasta and stir well. Cook according to the pack instructions for about 9-10 minutes or until al dente.
- While the pasta is cooking add a little cooking oil to a sauté pan.
- Saute the onions until soft.
- Add the bacon and fry until it is just cooked.
- Season with a pinch of garlic salt and a few grounds of fresh black pepper
- Pour the milk to the pan and bring to just below boiling point.
- Meanwhile, in a small jug, add the cornflour and a couple of tablespoons of water and mix well.
- When the milk is almost boiling, stir the cornflour mix again and add to the milk stirring well until it thickens.
- Reduce the heat to minimum.
- Check the pasta, and when cooked pour into a colander or sieve and retain some of the cooking water.
- Add the grated cheese to the sauce and stir well.
- Check the seasoning and add some salt and ground pepper
- Add the drained pasta to the sauce and cook for a minute or two.
- If the sauce is too thick add some of the pasta cooking water.
- Serve in bowls or a plate and top with some freshly torn basil leaves or chopped flat parsley and a grinding of black pepper.