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Let's see what you think of these spaghetti with bacon, cream and fried onion. They are so easy to make that it seems incredible that they are so delicious.
Usually I cook the pasta without putting oil in the water. That's how they do it in Italy. But in this case I have added a little bit to prevent the water from leaking out of the pan during cooking.
La fried onion we will put it to give it flavor and that crunchy touch that suits this dish so well. My advice is that you put it at the end, on each plate, when the pasta is already served.
In case you have leftover bacon, I leave you a link to an omelette that is delicious: potato omelette with bacon.
Spaghetti with bacon, cream and fried onion
It will be because of the bacon, because of the cream, because they are spaghetti... but children love them.
- ascen jimenez
- Kitchen: Modern
- Recipe type: pasta
- Calories: 420
- Rations: 5
- Preparation time:
- Cooking time:
- Total time:
Ingredients
- 100 g of bacon
- 200 g of liquid cream for cooking
- 380 g spaghetti
- A splash of oil (optional)
- Sal Island
- Pepper
- Fried onion
Preparation
Sauté in bacon in a wide skillet. We do not put oil because it is not necessary. The bacon will release its own fat.
Cook the spaghetti in plenty of salty water. I have put a drizzle of olive oil because my saucepan was small and thus prevented the water from coming out. The ideal is to cook them without oil but if you add a little bit nothing happens. We cook them following the manufacturer's instructions.
When they are cooked, drain them slightly and put them in the pan where we have the bacon. We mix.
Add the liquid cream.
We mix. Add the salt and pepper. We mix again.
We serve immediately.
Once served, put a tablespoon of fried onion on each plate.
More information - Potato omelette with bacon