I’ve been feeling like I don’t make enough pasta. After all, it’s cheap, filling, and often delicious. My problem with pasta, though, is that it’s boring. I grew up on spaghetti and, while delicious, not exactly a cooking challenge.
So, I went looking for new recipes. Martha Stewart has a whole gallery of pasta dishes. Some of them were of no appeal at all, but most of them I dismissed simply because I didn’t have the ingredients in my cupboard and didn’t feel like going to a grocery store after work. So, I settled on this one. With a few substitutions, it seemed straightforward enough.
Guys, for the first time since I started using her recipes, Martha let me down. Sure, it was edible. I even didn’t mind taking it to work the next day. But unless you know for sure you like the flavour of thyme, I wouldn’t recommend trying this without some kind of substitution.
But, here’s the recipe anyway. If you have any brilliant ideas to make this recipe better, please share!
Bacon, Onion, and Cheese Pasta
1/2 package of short pasta, whichever kind you prefer
A whole bunch of thinly sliced back bacon
1 red onion, thinly sliced
1 garlic cloves, minced
1 tbs thyme
1/2 package of cream cheese
Cook your pasta. This might seem a little weird, but when you drain it, reserve some of the water in which you cooked it, about 1 cup.
Cook your bacon. Cut into bite sized pieces and set aside.
Since it’s back bacon, there’s not nearly as much fat as regular bacon, so add a bit of oil to the skillet, just a splash. Add the onions, garlic, and thyme and cook, stirring occasionally, over medium heat until the onions are golden brown.
Add the cream cheese and the cup of pasta water to the onion mixture and allow the cream cheese to melt, stirring constantly. Add the pasta to the skillet and mix until coated. Add the bacon.