John Myers
Ingredients for 2 servings:
- 100g bacon
- 1 cup of cream, 200 ml
- ½ bunch chives
- 1 onion(s)
- 2 garlic cloves
- 1 tbsp oil or butter
- some chicken broth to deglaze
- e.g. salt and pepper or lemon pepper
- oregano
- Thyme
- rosemary
- basil
- 200 g pasta of your choice
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Dice the bacon, onion, and garlic. Chop the chives. Fry the bacon in a deep pan with oil or butter. When it starts to brown, add the onions and garlic and sauté again. Season with salt and pepper, deglaze with a little chicken stock, and reduce slightly. Meanwhile, cook the desired type of pasta in salted water. I like to use spaghetti, but any other type of pasta will do, of course. Pour in 1 cup of cream and season with seasonings, if desired. Add the finely chopped chives and reduce again. Season to taste. When the sauce is ready, add the pasta directly from the pasta water to the sauce (without the pasta water). Do not drain the pasta beforehand, as otherwise the sauce will not be creamy enough. If the sauce does not have the desired consistency, reduce it further or add more pasta water. Then fold in the pasta rather than stirring, as otherwise it often does not stay intact. Tip: Garnish with cherry tomatoes and chives. If you like, sprinkle with Parmesan cheese and enjoy.
Facebook Comments