Usually the first time I make anything, as I sit down to enjoy it, I mentally walk through the things I will do to make it better the next time. As a self-critic in all areas of my life, food is no different. But for this pasta, the first time I ate it- all I said was “WOW- this is really good“. I don’t compliment myself lightly- so if I say that, you should probably get a fork and dig in. The funny thing is, like seems to happen with a lot of surprisingly tasty recipes, this is something I just threw together based on what I had on hand for a night when I didn’t have any idea of what to eat for supper. A good reminder that it is impossible to always have a plan and sometimes a lack of a plan sparks creativity.
While this isn’t the healthiest recipe I’ve made, I am still proud of myself that is tastes really rich but keeps the unhealthy stuff in moderation. It is a bit reminiscent of a pasta carbonara, with a lot less steps and fat. I think the turkey bacon adds lots of flavor (especially if you buy a good quality brand), and the butter and cheese are kept within reason to make sure you don’t feel like you can’t move after supper. I think this sauce is definitely one to play with (add the veggies, cheese, bacon of your liking), without taking away the simplicity that makes this work on a weeknight, without any prep at all.
Ingredients: (serves 2- you can easily adapt to serve more!)
- 6-7 ounces of Gluten Free Pasta (my husband definitely needs more than the recommended 2 ounces)
- 1/2 cup frozen peas (no need to defrost)
- 1/2 tablespoon of olive oil
- 4 slices of good turkey bacon (I like Applegate Farms- which is gluten free) or regular bacon if you prefer
- 3/4 cup of low to no sodium chicken stock (I love Kitchen Basics, which actually has taste and they test for allergens)
- 2 tablespoons of butter
- 2 tablespoons of sour cream
- 2 cups of baby spinach (optional- I just added this because I had some I wanted to use up, but I don’t think it needs it)
- 1/4 cup of grated romano or parmesan cheese, plus more for topping
- about 8 turns of freshly cracked black pepper or to your taste
Directions:
- Cook your Gluten Free spaghetti of choice according to the package directions, adding the frozen peas right before you drain, then set the pasta/pea combination aside
- In the same pan you cooked your pasta in (keep it simple), add 1/2 tablespoon or so of olive oil, just enough to brown the bacon without it sticking
- Brown the bacon on medium heat for about 2 minutes
- If adding spinach, add it at this time
- Pour in about 1/2 cup of the chicken stock to deglaze the pan and turn the heat down to low
- Add the remaining sauce ingredients (butter, sour cream, cheese and black pepper)
- Cook over low heat until everything is melted together and forms a sauce
- Add the pasta and peas back to the pot and use tongs to combine it all together. At this point pour in the remaining chicken stock, plus more if needed to make sure everything is well coated
- Top with additional grated cheese and serve
