I highly recommend making the dish exactly like this, but of course you can tweak things if you’d like.
For example, if you’d like a healthier version, try using whole grain spaghetti and turkey bacon. There are also low-fat options for cream cheese and parmesan, but I wouldn’t go there. If you’re going to make a restaurant-quality dish, you might as well go for full flavor! I like to serve this with crusty bread or sometimes with bread sticks, and enjoy the meal with a glass of my favorite red wine. Don’t forget to light some candles for the perfect restaurant experience!
Ingredients
1 pkg (1 lb.) spaghetti, uncooked
8 slices bacon, cut into 1-inch pieces
1 onion, finely chopped
4 oz Philadelphia cream cheese, cubed, softened
1/2 cup Italian dressing
3 Tbs grated Parmesan cheese (or parmigiano-reggiano)
2 Tbs chopped parsley, optional
Instructions:
Cook spaghetti as directed on package, omitting salt.
Meanwhile, cook and stir bacon and onions in a large skillet on medium-high heat 8 minutes, or until the bacon is crisp and onions are tender. Remove from the skillet and place on paper towels. Wipe the skillet with paper towel, or leave a little excess of bacon fat if you prefer.
Drain spaghetti and immediately add to the skillet with the bacon mixture and all remaining ingredients. Toss until the cream cheese has completely melted and mixture is well blended and serve immediately.
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Quick tip: This recipe makes 3 to 4 servings.