Bacon Cheese Bomb Spaghetti: Rich & Spicy Flavor
Spicy Bacon Cheese Bomb Spaghetti without Chicken Stock! (Milk-Based) Recommended for a Simple Lunch or Solo Meal!
Tired of cooking, but don’t want to go out? Craving something special yet simple? This recipe is highly recommended! It’s great because it uses easy-to-find ingredients, and while it’s creamy with cheese, the subtle spiciness prevents it from being too rich. Paired with a refreshing glass of ade, it’s an absolute delight. Perfect for a quick lunch or a satisfying solo meal!
Essential Ingredients
- 100g Spaghetti
- 1/2 Onion
- 1 Tbsp Garlic
- 6 Dried Red Chilies (Peperoncino)
- 120ml Milk
- 1 Tbsp Cream Cheese
- 1 slice Cheddar Cheese
- Pinch of Ground Black Pepper
- 1 Tbsp Salt (for boiling pasta)
- 1L Water (for boiling pasta)
Cooking Instructions
Step 1
Bring 1L of water to a rolling boil in a large pot. Add 1 Tbsp of olive oil and 1 Tbsp of salt. Once boiling, add the 100g of spaghetti. Cook according to package directions, but remove the pasta about 1 minute earlier than recommended for an ‘al dente’ texture. This ensures the pasta will finish cooking perfectly when tossed with the sauce.
Step 2
Finely slice the onion. Mince the garlic. Crush or finely chop the dried red chilies (peperoncino) to add a spicy kick – adjust the amount to your preference.
Step 3
Cut the bacon into thin strips, about 1cm thick. This shape provides a pleasant texture in the pasta.
Step 4
Heat 2 Tbsp of olive oil in a large pan or wok over low heat. Gently sauté the minced garlic and chopped chilies until fragrant, being careful not to burn them. Once the garlic starts to turn golden, increase the heat to medium-high and add the sliced onions. Stir-fry until the onions become translucent.
Step 5
Add the bacon strips to the pan and sprinkle with ground black pepper. Stir-fry quickly over medium-high heat until the bacon is nicely browned and rendered. This should happen relatively fast to maintain its texture.
Step 6
Reduce the heat to medium-low. Add the milk (120ml), cream cheese (1 Tbsp), and cheddar cheese slice (1 slice) to the pan. Stir continuously with a spatula or chopsticks until the cheeses are melted and the sauce has thickened to a creamy consistency. Season with 1/2 tsp of salt, adjusting to taste considering the saltiness of the bacon and cheese.
Step 7
Once the sauce has reached a slightly thickened consistency, add the drained spaghetti directly into the pan. If you saved some pasta water from cooking, have about 1-2 ladles ready.
Step 8
Turn the heat up to medium-high. Use chopsticks or tongs to quickly toss the pasta and sauce together, ensuring the sauce coats every strand of spaghetti evenly. Be mindful not to overcook the pasta; the sauce should still be slightly fluid. If it becomes too thick, gradually add a little reserved pasta water until you achieve your desired sauce consistency. Toss until the pasta and sauce are well combined and glossy, then remove from heat.
Step 9
Plate the Bacon Cheese Bomb Spaghetti attractively. Garnish with another grind of black pepper, a sprinkle of grated Parmesan cheese, and parsley flakes. Enjoy your delicious homemade pasta!
