Spaghetti with Cream Sauce

Spaghetti is a popular Western food in Korea; many Western restaurants serve different kinds of spaghetti: seafood, cream, meatball, etc. Today, I will make my version of spaghetti using a cream sauce. Maybe you have a cream pasta dish in your country too. This pasta tastes very good with the bacon and broccoli. I made two servings, thinking that it would be enough for my husband and me, but our little son loved mommy’s pasta so much that we all were still hungry after it was gone. Next time, I definitely have to double the recipe. 

Yield: 2 Servings

Short Korean Lesson

• JangNanJam (장난감) = Toy
• InHyung (인형) = Doll

Video Instructions

Main Ingredients

• 1 Handful Spaghetti (6 oz) (½ tsp Salt and 1 Tbsp Olive Oil)
• 4-6 Bacon Strips
• 1 Cup Broccoli
• ½ Cup Onion
• ½ Cup Button Mushrooms
• 2 Cloves Garlic
• 2 Tbsp Butter

Sauce Ingredients

• 1 Cup Heavy Whipping Cream
• 1 Cup Milk
• 2 Tbsp Parmesan Cheese
• 2 Pinches Salt
• 2 Pinches Black Pepper
• 1 Egg Yolk

Directions

 

Start to boil 5 cups of water in a pan now to save some cooking time later. Cut 4 to 6 pieces of bacon, 1 cup worth of broccoli, ½ cup worth of onion, and ½ cup worth of button mushrooms into bite sized pieces. Slice two cloves of garlic thinly.

 

Melt 2 Tbsp of butter and then add the chopped bacon and garlic. Fry for 2 minutes on medium high.

 

Add the onion, broccoli, and mushroom, and then fry for another 2 minutes.

 

Meanwhile, mix all of the ingredients for the sauce in a mixing bowl: 1 cup heavy whipping cream, 1 cup milk, 2 Tbsp parmesan cheese, 2 pinches salt, 2 pinches black pepper, and 1 egg yolk.

 

By this time, the water should be ready. Add one handful of spaghetti (6 oz) in boiling water along with ½ tsp of salt and 1 Tbsp of olive oil for better taste and texture. Boil the spaghetti about 2 minutes less than the box instructions, on medium-high. This way, you will not overcook the spaghetti later.

 

After a couple minutes, pour the sauce mixture into the fried bacon and vegetables. Cook for about 8 minutes on medium-high to thicken the sauce. Occasionally stir the sauce.

 

Both the spaghetti and sauce should be done cooking now. Drain the spaghetti and then add the spaghetti to the sauce.

 

Fry 2 more minutes on high and turn off the heat. In this step, you may want to add more salt or Parmesan cheese depending on your tastes.

 

I served the paste with a cranberry, almond, and spinach salad that I learned to make from my mother-in-law. They all tasted excellent. Oh, I am hungry for it again already. Enjoy!