CREAMY BUCATINI WITH BACON

I wouldn’t dare call this an “alfredo” or a “carbonara”. It has some elements of both, but I won’t call it either.

It is a very easy quick pasta dish that will pair well with a chopped salad and some garlic bread.

Here’s how I made it.

Ingredients:

• 6 ounces of bucatini pasta (you can use spaghetti or fettucine0

• Kosher salt and black pepper

• 3 tbsp unsalted butter ( I like to use Irish butter in the recipe)

• 2 garlic cloves, thin sliced

• 1 cup cream

• 1/2 cup grated parmesan cheese

• 3 thick slices of bacon, cooked

• 3 tbsp chopped chives or green onions

Directions:

• Cook the bucatini in salted water until al dente, about 9 minutes. Do not drain

• Place a medium skillet over medium low heat and add the butter. When the butter has melted, add the sliced garlic and saute for 30 seconds.

• Add the cream and bring to a simmer. Let it simmer, stirring, for about 5-6 minutes until slightly reduced and thickened.

• Dice the cooked bacon. Add 2/3 of it to the skillet. Add the parmesan cheese and stir in until melted. Add 2/3 of the chopped chives and turn off the heat. Season to taste with salt and pepper.

• Do not drain the pasta. Using tongs, place the cooked pasta in the skillet and toss until completely coated.

• Plate with chopped chives and more bacon.