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Spaghetti in garlic cream with Parmesan

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Ingredients for 4 servings:

  • 4 garlic cloves
  • 75 g bacon, diced
  • 1 tbsp oil
  • 1 tbsp flour
  • 0.38 liters vegetable broth, instant
  • 200 g cream, or Cremefine for cooking
  • 500g spaghetti
  • Salt
  • 1 bunch of flat-leaf parsley
  • black pepper
  • 50 g Parmesan cheese, in one piece

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Thinly slice the garlic. Heat the oil. Fry the bacon until crispy. Add the garlic and fry briefly. Remove from the pan. Sauté the flour in the frying fat. Gradually deglaze with the stock and cream. Reduce the sauce over low heat for about 10 minutes. Meanwhile, cook the spaghetti. Finely chop the parsley. Season the sauce with salt and pepper. Serve the spaghetti and sprinkle with the garlic, bacon, and parsley. Grate the Parmesan cheese over the top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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