- 300 grams spaghetti noodles
- 1 tbsp of butter
- 200 grams bacon, cut into two
- 1 tbsp of light olive oil
- 1 pc (100 grams) white onion, minced
- 2 cloves garlic, finely minced
- 250 grams lean ground pork
- good pinch of fine salt
- 1/2 tsp of ground black pepper
- 1/2 cup white wine
- 1 can (10 3/4 oz) cream of chicken & mushroom condensed soup
- 1 brick (250 ml) all purpose cream
- 1/4 cup grated cheddar cheese
- 1/4 cup water
- 1/4 tsp dried oregano leaves & some for garnishing
Procedure:
- Cook spaghetti as per package direction. Do not run in water, just strain. While hot, toss with butter.
- Meanwhile, using a large skillet over medium-high heat. Slightly cook the bacon for several seconds. Do not brown. Remove from pan. Retain the oil.
- Add the light olive oil. Saute together the onion & garlic until aromatic only. Put the ground pork, salt and pepper. Saute until it separates and the pork changes color.
- Pour the white wine. Let it cook for a minute, making the alcohol evaporates.
- Put the condensed soup, cream, cheese, water and oregano. Stir. Bring to boil lightly. Toss in the buttered spaghetti and bacon until well blended.
- Serve. Garnish with dried oregano.
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