Spaghetti with a Creamy Parmesan and Bacon Sauce

Do you ever end up having way too much left over spaghetti and no sauce? That seems to happen to me all the time. I always end up making way too much. I do love eating just the pasta, mixing it with some butter, olive oil, lots of parmesan cheese and cracked black pepper. I could just eat a bowl full of that and be a happy woman, but hubby….well, not so much. He says it should have some kind of sauce. So, this is really what this dish evolved from, a compromise of left over spaghetti, adding butter, parmesan cheese, cracked pepper, bacon…. I mean bacon makes everything better right…. and turning into a creamy, delightful indulgence.

As a side note, I know in the picture it looks like it’s raining black pepper, but it really isn’t that much. It really depends on what you like, so you can add however little or as much as you like.

Here’s what you need:

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 serving

*salt to taste;

*cracked pepper to taste + more for 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 the 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 starts to 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.

I did not 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.

Creamy Parmesan Peppercorn Dressing

I love a good salad. One of my favorite salad dressings, besides Caesar, is Parmesan Peppercorn. I can never seem to find a good one at the grocery store. So I came up with this quick, easy one that tastes really delicious on just about any salad. Most of these ingredients you probably already have on hand and can whip this up in no time.

Here’s what you need:

*1/2 C. Mayonnaise

*1/4 C Sour cream

*1/2 Tbs. Lemon juice

*2 Tbs finely grated Parmesan cheese (I used the kind that comes from one of those shaker tops…. you know which one I’m talking about… don’t judge it’s good)

*cracked peppercorns, to taste

*1 tsp. Dill weed

*1 tsp. Garlic powder

*Milk, enough to thin out the dressing to the desired consistency.

In a small bowl or small glass jar add mayonnaise.

Next add sour cream.

Then add Parmesan

Cracked peppercorns

Lastly the dill, garlic and lemon juice.

Add milk a little at a time and stir until you reach the desired consistency. Serve on your favorite salad.

I like to store the dressing in a small glass jar.

Store up to 5 days in the refrigerator.

Enjoy!