Cheesy Bacon Spaghetti
A slow cooked, creamy, cheesy, bacon spaghetti sauce with angel hair pasta and satisfied smiles all round the table!
Equipment
- 5L slow cooker (searing style slow cooker, or a regular slow cooker with additional fry pan to use also)
Ingredients
- Splash of olive oil
- 600 grams shortcut bacon, diced (any rind and fat removed)
- 1 large onion, diced small
- 1 tbsp heaped, of minced garlic
- 300 ml cooking cream (see note)
- 420 gram can Campbells cream of chicken condensed soup
- 250 gram block of cream cheese eg Philadelphia
- 1 tsp cracked black pepper
- 1 tbsp fresh chives, chopped (+ extra to garnish)
- 2 cups shredded cheese (see note)
- 500 gram cooked, angel hair pasta (or regular spaghetti)
Instructions
- Using a searing slow cooker on SEAR setting (or using a fry pan) heat oil and add onion, garlic and bacon and cook on high heat for approx 5-10mins for onion to soften. Then return slow cooker back to a regular slow cooking LOW setting now (or if using fry pan return the onion and bacon to the slow cooker now)
- Add all other ingredients except the cheese
- Slow cook on LOW for 5hrs
- Stir occasionally to help break down the cream cheese into the sauce
- In the final 15mins of this cooking time add the cheese
- To serve, stir through the cooked pasta and garnish with a little extra fresh chives
- NOTES: ~ Cooking cream is a specific cream that resists splitting when heated. If you must use regular cream, add 1-2 tsp of cornflour to it first before adding, to help prevent splitting. More info HERE~ For the shredded cheese I used a Pizza Blend (Mozzarella, Cheddar and Parmesan)
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