This dish must be one the easiest and quickest imaginable. It was one of my favorite meals when I was little and a staple in my family’s house. We ate it almost every second week and it was probably the first dish that I learned to cook by myself. Nowadays I don’t make it as frequently as before, but those days when I’m getting home late after a bustling day at work this is still my go to meal.
The history of this dish starts about 40 years ago when my dad’s high school friend’s mum cooked it. Since that day its been made over and over again, probably hundreds of times. Originally the recipe only contained pasta, bacon, cream, ketchup and salt and black pepper; but I prefer a bit more body so when I’m making it I also add a few cloves of garlic and a splash of balsamic vinegar or a spoon full of crème fraiche. If you’re feeling fancy and want to pimp up the pasta there are a lots of nice toppings that could be added. Here are some of my favorites:
- Rocket salad or fresh basil – for extra freshness
- Fried onion – for a crispier sensation
- Cheese – for extra creaminess and because cheese is good on top of everything 😉
Some freshly ground black pepper and a drizzle of ketchup is also nice additions. Use a lot of different topping or just eat it plain, it will taste good regardless of how you serve it. The freshly ground black pepper is essential though, so if you haven’t got a proper pepper mill I really recommend investing in one. Freshly ground pepper enlightens the simplest meal or salad.
Except from being super quick to make this dish is built upon things you always have at home, so there is no need for running to the grocery store. Another great thing is that both kids and adults love it.
Creamy Spaghetti with Bacon – 6 Servings
Simpler than the simplest – throw this creamy pasta dish up in 15 minutes. A recipe is kind of unnecessary since you can make this one by shooting from the hip; but I wrote things down just to give you some sort of guideline. Eat it as it is or top with extra cheese, rocket or fried onions. I promise that this pasta will come in handy during those bustling everyday nights.
500 g dry spaghetti or some other kind of pasta
280 g streaky smoky bacon
(4 garlic cloves)
(15 g balsamic vinegar (1 tbsp.))
250 g ketchup
250 g cream
Starchy pasta cooking water
Fill a kettle of water and bring it up to a boil. Transfer the boiling water to a big pot on the stove and add a generous pinch of salt, or two. Add the pasta and cook until almost al dente (the pasta will continue cooking in the sauce so rather drain it a bit too early than too late). While the pasta is boiling bring a skillet up to medium high heat and use a pair of scissors to cut the bacon into thin strips. Fry the bacon until nicely golden. Add some grated or finely chopped garlic towards the end of the frying time if desired. Lower the temperature, add ketchup and cream and season with freshly ground black pepper. Drain the pasta and save some of the starchy cooking water. Combine pasta and bacon sauce. Adjust the seasoning with some balsamic vinegar and preferably some more salt and pepper. Adjust the texture of the sauce with the leftover cooking water. Serve as it is with just some extra black pepper and ketchup, sprinkle with cheese or add whatever topping you fancy.