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No kidding, I’ve eaten this 4 times in the last month!
8 ounces spaghetti
6 slices bacon, chopped
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
8 ounces cream cheese, softened
1 cup milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)
Directions
Preheat your oven to 350°F (175°C).
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
Add the olive oil to the skillet, then sauté the onion and garlic until the onion is translucent, about 3-4 minutes.
Reduce the heat to low and stir in the cream cheese until melted and smooth.
Gradually whisk in the milk until the sauce is creamy and well combined.
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
6 slices bacon, chopped
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
8 ounces cream cheese, softened
1 cup milk
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped fresh parsley (optional)
Directions
Preheat your oven to 350°F (175°C).
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the skillet.
Add the olive oil to the skillet, then sauté the onion and garlic until the onion is translucent, about 3-4 minutes.
Reduce the heat to low and stir in the cream cheese until melted and smooth.
Gradually whisk in the milk until the sauce is creamy and well combined.
Add the cooked spaghetti to the skillet, tossing to coat the pasta evenly with the sauce.
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