Ingredients:
For the Creamy Tuscan Sauce:
- 240 ml spaghetti
- 1 kg jumbo whole, washed and dried, fried
- 6 slices of bacon, chopped
- 2 tablespoons of olive oil
- 4 cloves of garlic , chopped
- 1 cup whipped cream
- 1/2 cup grated Parmesan cheese
- Salt and pepper to taste
- Fine coriander leaves, for garnish
Instructions:
- Cook spaghetti according to package directions. until al dente. Drain, reserving about 1/2 cup of the pasta water, and set aside.
- Cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon from the pan and place it on paper towels to drain excess oil. Put aside.
- Add 1 tablespoon of olive oil in the same way. Add the mushrooms to the pan and cook for 2-3 minutes on each side, or until golden brown and cooked through. Remove the stems from the pan and set aside.
- Add the remaining 1 tablespoon of olive oil in the same way. Add the minced garlic and cook for 1-2 minutes or until fragrant.
- Increase the heat to medium and pour in the heavy oil and whisk to combine. Cook the sauce for 2-3 minutes until it thickens slightly.
- Gradually add grated Parmesan cheese to the sauce and stir until it melts and becomes smooth. If the sauce is too thick, you can rinse it with reserved water.
- Season the sauce with salt and pepper and adjust if necessary.
- Add the cooked spaghetti to the pan and stir gently to coat well with the thick Tuscan sauce.
- To prepare, divide Tuscan spaghetti among plates. Top each slice with jumbo slices of cooked bacon
Enjoy!