Cream Cheese Pasta

 

Delicious cream cheese spaghetti comes together quickly and easily. It offers a delightful richness from the cream cheese & just the right amount of spice from the red pepper flakes to make your mouth wet. It's a beautiful marriage of all the appropriate tastes when coupled with the salty bacon pieces.

 

Ingredients

 

5 slices bacon

12 ounces spaghetti  

1 tablespoon butter

2 medium cloves garlic (minced)

1/4 teaspoon crushed pepper flakes  

1 1/2 cups chicken broth

4 ounces cream cheese (half a brick, softened, cubed)

1/2 cup freshly grated parmesan cheese

1/2 teaspoon ground black pepper  

Salt (to taste)

1 Tablespoon diced fresh parsley

 

Cut the bacon into 1/4-inch slices using a sharp knife.

Cook the bacon in a large nonstick pan over medium heat until crispy. Take the bacon from the pan, discarding the fat, & wipe the pan clean.

A big saucepan of salted water should be brought to a boil. Once the water is boiling, add the spaghetti and cook until al dente, according to package directions. Retain a cup of the starchy boiling water after draining the pasta. Melt the butter in a large nonstick pan over medium heat, then add the garlic and red pepper flakes and sauté until fragrant.

Come to a slow boil with the chicken broth.

 

Pour in the cream cheese and whisk until it melts. Once the cream cheese has melted, whisk in the parmesan cheese till it has melted. Then whisk in the bacon & black pepper until well combined. Add a quarter cup of starchy cooking water if the sauce becomes too thick. Following that, a bit at a time, add more till the required consistency is attained.

Mix the pasta with the sauce. Garnish with the remaining bacon and fresh parsley before serving.