Creamy Risotto Style Spaghetti
Why I Love This Recipe
Rachael Ray made this with white beans. I don't care for beans in my spaghetti so I took them out. I also added some zucchini and peas. I didn't have pancetta so I used bacon. I also tweaked some of the other ingredients. It turned out wonderful!! My husband (who very seldom makes a comment) asked me 3 times to make this again! It is also good heated up the next day, just add a little stock to it!
Ingredients You'll Need
5 to 6 cups chicken stock
2 bay leaves
2 tablespoons extra-virgin olive oil
2 1/2 tablespoon butter
1/4 lb. bacon chopped into small pieces
1 lb. spaghetti broken in half
4 to 5 garlic cloves, minced
1 medium onion, chopped
2 carrots, julienned
1 zucchini, julienned
6 sprigs thyme
salt and pepper
1 cup white wine
1 1/4 cup grated Parmigiana Reggiano
Place the stock and 1 bay leaf in a sauce pot and warm over medium heat. Don't let it boil reduce to simmer.
Heat oil and butter in LARGE pot (I used my spaghetti pot trust me you will need it) over medium high heat.
Add bacon and brown slightly.
Add spaghetti, toast the noodles over medium heat, till lightly brown, about 4 to 5 minutes.
Add onions, carrots, zucchini, other bay leaf, and thyme, season with salt and pepper.
Soften vegetables about 5 minutes.
Add wine and allow it to be completely absorbed, stirring quite often.
Add stock a few ladles at a time allowing the liquid to be mostly absorbed (just like you make risotto).
When liquid is absorbed and spaghetti is cooked to al dente, 12 to 15 minutes, stir in cheese.
Adjust salt and pepper to taste and serve.