Ingredients
| 1 lb | (500 g) | Spaghetti noodles |
| 6 | ( ) | Slices bacon, chopped |
| 1 cup | (250 ml) | Diced ham |
| 2 tbsp | (30 ml) | Unsalted butter |
| 1 | Small onion, diced | |
| 1/2 lb | (250 g) | Sliced cremini mushrooms |
| 1 | Green bell pepper, seeded and diced | |
| 3 | Cloves garlic, minced | |
| 1/2 tsp | (2 ml) | Salt, divided |
| 1/2 tsp | (2 ml) | Pepper, divided |
| 1 tbsp | (15 ml) | All-purpose flour Pinch nutmeg |
| 1 cup | (250 ml) | Whole milk |
| 1/2 cup | (125 ml) | Whipping cream (35% m.f.) |
| 1/2 cup | (125 ml) | Grated Parmesan cheese |
| 2 tbsp | (30 ml) | Chopped parsley |
Directions
- In a large high sided skillet set over medium heat, cook bacon and ham for 8 to 10 minutes or until crispy. Using a slotted spoon, transfer bacon to a paper towel-lined plate. Discard bacon fat from skillet, but do not rinse pan.
- Melt butter in the same skillet, then add onion, mushrooms, bell pepper, and garlic, and half the salt and pepper, and cook, stirring for 3 to 4 minutes, or until vegetables have softened.
- Sprinkle in flour and nutmeg and let cook for 1 minute. Gradually pour in milk, stirring constantly to prevent lumps. Add the cream. Let cook for 8 to 10 minutes, until sauce has thickened and flavours intensify.
- Meanwhile, cook spaghetti in a large pot of boiling water according to package directions. Reserve 1/2 cup (125 ml) pasta cooking water.
- Add cooked spaghetti, reserved pasta water, half the Parmesan, and half of the crispy bacon and ham to cream sauce and toss to coat. Remove from heat.
- Top with remaining bacon and ham, and garnish with chopped parsley. Serve with the remaining parmesan cheese.
Tip
- Use a variety of mushrooms if desired, for added mushroom flavor. For added richness, stir in 1/4 cup (60 mL) sour cream with the spaghetti noodles