Spaghetti with onion and bacon sauce

Ingredients for 2 servings:

• 60 g bacon cubes
• 2 tsp rapeseed oil
• 1 large onion(s)
• 2 tsp butter
• 2 tsp flour
• 1 tsp vegetable paste, alternatively granulated vegetable stock
• 250 ml milk
• 1 tbsp parsley, dried or fresh
• salt and pepper
• 1 pinch(s) nutmeg
• 1 pinch(s) Pul Biber
• 250g spaghetti

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 25 minutes

simple, quick and delicious

Peel the onion and dice finely. Heat the rapeseed oil in a pan and fry the bacon cubes over medium heat. Add the finely diced onion and butter and fry the onion until translucent. Sprinkle the flour over the onion and bacon mixture and lightly fry, stirring occasionally. Add the vegetable paste or granulated vegetable stock and stir in. Then add the milk and parsley and bring the sauce to a boil. Season the sauce with salt, pepper, a pinch of nutmeg, and Pul Biber to taste. While the sauce is simmering, cook the spaghetti in salted water until al dente. Shortly before the end of the cooking time, remove a large cup of the pasta cooking water and use some of it to thin the onion and bacon sauce to the desired consistency. Add the al dente spaghetti to the pan and toss well in the sauce, adding a little more of the pasta cooking water if necessary.