Week 44: Creamy Spaghetti Cabonara

The Recipe
1/2 lb spaghetti, uncooked
110g bacon, finely sliced
1 bell pepper, thinly sliced
2 cloves garlic, chopped
1/2 cup white wine
1/2 cup light cream (10-12%)
4tbsp grated Parmesan cheese- tossed with 1/2 tbsp flour
salt and pepper

Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned. Add the bell pepper and cook for a few minutes.

Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by half. Add the cream and bring back up to a slight simmer (not much--it will break) and whisk in the Parmesan cheese mixture, stirring constantly until thickened. Remove from heat.

When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and pepper and serve.

The Verdict
Very nice indeed! :) Traditional Cabonara is often too rich for me, but I've discovered that the recipes that use either cream or eggs instead of both are right up my aisle. This was no exception and ended up absolutely delicious :)