Sometimes the best recipes evolve as a direct result of laziness. I was hungry for carbonara. But the thought of schlepping out to the garage, digging through one of my messy freezers for bacon, defrosting and cooking said bacon…it was more than I had the energy for on a Monday night after work.
I know, I know, cry me a river.
Matt suggested spaghetti and alfredo. That sounded like a better match for my energy level. Well, him cooking would have been the best match for my energy level, but alas he was busy stickering meat.
And as I stood there at the stove whisking the alfredo sauce, inspiration struck. There was leftover ham in the refrigerator! Ham…bacon…they’re both smokey, and salty, and come from pigs. I diced it up and threw it in the sauce.
It wasn’t carbonara, but it was close enough and it was delicious!
1/4 c. butter
3 T. flour
3 c. milk
1/2 c. grated Parmesan
leftover bits of cooked ham
parsley, to taste
Melt butter in large skillet or saucepan. Whisk in flour. Gradually whisk in milk. Cook and stir until thickened. Add Parmesan; cook and stir until smooth. Add ham bits and parsley; heat through. Serve over your choice of cooked pasta.
If your sauce gets too thick, just whisk in additional milk until the sauce is the consistency you want.
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