Spaghetti with a Creamy Parmesan and Bacon Sauce
This is for 2 servings because that’s basically what I had left of the spaghetti, but you can double this if you want more.
*4 C. spaghetti, cooked.
*4 strips of bacon, cooked and crumbled.
*1 TBS butter
*1 TBS flour
*1 C. milk
*1/2 C. grated parmesan cheese + more for when serving
*salt to taste;
*cracked pepper to taste + more for when serving
Heat a large pan to medium high heat; add the butter. I used the same pan that I had cooked the bacon in and reserved a small amount of the bacon fat, but this is optional.
When butter is melted, add in the flour.
Start whisking the flour and butter together for about 1 minute or until the flour and butter mixture becomes smooth. Turn down the heat to medium and slowly pour in the milk while continuing to whisk.
When the mixture starts to bubble and thicken a little, add in the bacon, salt, pepper and the parmesan cheese. Continue to cook and stir until the mixture (roux) is thick enough to coat the back of a spoon; about 1 to 2 minutes.
Add the spaghetti to the pan. You do not have to warm the pasta up since it will become hot by adding it to the sauce. Toss the pasta in the cream sauce until it is well coated.
Top with more parmesan cheese and pepper before serving.