Today's Special is a delightful pasta dish that is both creamy and light at the same time. If you are making a run to the store be sure to pick up fresh bacon (you can also substitute pancetta) and a jar of sun-dried tomatoes in oil. Chopping is minimal: only garlic and onion making this simple and quick. If you don't have a lot of time to quarter the onion and smash and peel the garlic, then throw into your food processor. Hit the chop button and, voila, the machine does the work for you! This spaghetti is so delish you could even whip it up for friends for an impromptu holiday dinner. For the recipe, wine pairing, and tasty extras
5 slices bacon (1/4 lb), finely chopped
1 medium onion, finely chopped
1 large garlic clove, finely chopped
1/4-teaspoon black pepper
2/3-cup heavy cream
1/2 cup drained oil-packed sun-dried tomatoes, finely chopped
1 lb spaghetti
1 oz finely grated Parmesan (1/2 cup)
- Cook bacon in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until browned and crisp, 6 to 10 minutes.
- Transfer bacon with a slotted spoon to paper towels to drain. Pour off all but 2 tablespoons fat from skillet.
- Add onion, garlic, salt, and pepper to skillet and cook, stirring occasionally, until onion is softened and lightly browned, about 8 minutes.
- Add cream, tomatoes, and bacon and simmer until cream is slightly thickened, 2 to 3 minutes. Remove from heat.
- Cook pasta in a 6- to 8-quart pot of boiling salted water until al dente. Reserve 1-cup cooking water, then drain pasta in a colander.
- Add pasta and cheese to sauce and toss to coat pasta, adding enough reserved cooking water to thin sauce as desired.
Tasty Extras: Serve with crispy garlic bread or green salad. Click image for recipe.
Wine Pairing: Serve with a crisp white wine like Murphy Goode's Fume Blanc.