First off, let me say I'm sorry. It's been almost four months since my last post. I know I've managed a YouTube video, some FaceBook content and a couple live streams, but nothing of real value. Granted, you could still make that claim when I posted a lot. Regardless, as I've mentioned before, it seems that parenting takes up quite a bit of time. However, I have had the occasional moment of inspiration. A couple of friends of ours regularly come by for dinner and games. They are the epitome of gracious guests. We have never asked it of them, but they always arrive with some assortment of food related gifts for us. Recently it was a jar of
Trader Joe's Uncured Bacon Jam. It is exactly what it sounds like. It is a sweet bacon spread. We've had it on toast and it was pretty good. Desperate to use up some leftover spaghetti, it became a key ingredient in a new and amazing recipe. Mind you, if you don't have access to this jam, I'm not sure what you're going to do. I have no idea how to replicate it. Best of luck. As always, notes are in
blue.
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Spaghetti with Oil and Bacon Jam
(Recipe makes 2 servings, or one if you're a fat bastard like me) |
Ingredients
- 8 ounces spaghetti
- 3 tablespoons butter
- 2 tablespoons olive oil (use as many virgins as you'd like)
- 3 tablespoons bacon jam
- 1-1/2 teaspoons garlic powder
- 1 tablespoon dried, minced onion
- 1/2 teaspoon crushed red pepper flakes (add a little more if you'd like a bit more kick)
- 1/3 cup grated Parmesan cheese
Directions
- Cook pasta until aldente. Set aside to drain.
- In a large pan, on medium-high head, melt butter and add olive oil.
- Add the onion and stir for a minute or two.
- Add the bacon jam. Stir until jam breaks down into the butter/oil mix.
- Add the garlic powder and pepper flakes.
- Add the pasta back to the pan. Toss until the pasta is totally coated with the sauce.
- Add the cheese and toss again.
- (If you feel the dish could use some color, feel free to toss in some chopped parsley)
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| Good times! |
