Spaghetti in Garlic Cream
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 5 cloves garlic, young
- 100 g bacon, mixed and smoked
- 1 tablespoon oil
- 1 tablespoon flour
- 375 ml vegetable stock
- 200 g whipped cream
- 500 g spahettini
- Salt and pepper, black
- 1 bunch parsley, smooth
- 50 g parmesan or Gouda cheese, rated
Print Recipe
Pin Recipe Instructions
- Scald garlic (it must be young), squeeze it out of the shell and cut into thin slices. Dice the bacon.
- Heat oil in a pan. Fry the bacon in it until crispy. Add the garlic and fry for approx. 3 - 4 minutes until golden brown over a medium heat. Remove and set aside.
- Sweat the flour in the frying fat. Gradually deglaze with the stock and cream. Let the sauce simmer over low heat for about 10 minutes.
- In the meantime, cook the spaghettini al dente according to the instructions on the packet. Season the sauce with salt and pepper.
- Sprinkle the spaghettini with garlic, bacon and parsley. Pour sauce over and serve.
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