Yeah , ok .
To get started with this pasta dish , I am going to start off by cooking 12 ounces of thick cut chopped bacon .
So here I have a pan preheating and I am just going to add my bacon right into the pan and I'm just going to start sauteing it and breaking it apart .
Basically , what I want to do is cook this at a medium to medium high heat , not necessarily high because I don't want to burn it or sear it .
I want to actually render out a lot of that bacon fat .
So once my bacon is broken apart and starts to saute , eventually it will crisp up .
But I do want to render some bacon fat .
Now , depending on how high you have your heat that will determine the cook time .
But I'm using again the medium heat and this is going to go through stages .
It'll look like this where it's broken apart and it looks still raw .
It , it's not crispy or golden brown , but keep going .
And eventually you will have this crispy bacon pieces .
So I'm turning off the heat and now I'm going to remove this from my pan and I am going to place all of my bacon pieces on a plate lined with paper towels and this will help soak up any residual grease from the bacon and it will help maintain its texture while it sits until I need it .
Once I'm done removing all of my bacon , I am going to save all of that rendered bacon fat .
I'm actually going to be using two tablespoons of this when I start my cheese sauce , but saved or rendered bacon fat goes well in other recipes , once I've removed all of the bacon grease , I am going to wipe out any debris left from the bacon because I don't want that to burn when I start sauteing things .
So at this point , my pan is wiped clean and I'm going to start preheating it again .
And now I'm going to add two tablespoons of that rendered bacon fat .
Now , if you are not going to use bacon in this recipe or you just wanna opt not to use bacon because you don't eat it or you don't have it , you don't have to use two tablespoons of bacon grease to start your cheese sauce .
You can definitely use the oil oil of your choice or sometimes I like to use butter when I'm not adding bacon to this , I'll use two tablespoons of butter .
So those are options for those that do not want to use bacon in this recipe because it really is a delicious cheese sauce .
So now I'm adding three tablespoons of finely minced onion and that goes right into my preheated bacon grease .
I'm going to give that a mix and now I'm going to add two chopped cloves of garlic .
Now , if you don't have fresh garlic or onion or you just don't like it , you could also opt to use granulated onion and garlic powder .
Probably a half teaspoon of onion powder and a quarter teaspoon of garlic or change the ratios to your preference .
So now that this is sauteing , I am just going to give it a mix .
And again , I'm not working with a high heat .
I'm working with a medium heat and I'm going to add just a pinch of salt .
This will help sweat out the onion and garlic and just kind of help the saute along .
By the way , I am not adding any extra salt in this recipe because with the bacon and the two cheeses that I will be using , I find that that is enough salt in this recipe .
And I'm also going to salt .
Well , my pasta water when I boil the pasta , but definitely certainly you want to salt and season this to your preference because when you are cooking for yourself , trust me .
I know all too well when I make a recipe and I wanna add a little bit of this and that because it's what I like .
So by all means definitely salt and season this cheese sauce to your preference .
So this has sauteed for several minutes .
It already has a little bit of golden brown color on it .
So now I am going to add the dairy of my choice and for those of you that follow me know that I like to use evaporated milk in my cheese sauces .
So I'm going to be adding three cans of evaporated milk in total .
That will be around 36 ounces .
Now , if you do not have evaporated milk readily available to you , you could also use , use heavy cream or you can do a mixture of heavy cream and whole milk .
But I do not suggest just using whole milk because I find that whole milk will not thicken and be too watery when it's all said and done .
So just be mindful of that .
If you are going to use something other than evaporated milk , make sure you use something like half and half or for those of you that cannot find half and half , it's basically half heavy cream , half whole milk .
So I'm just going to give everything a stir and I'm going to bring this to a gentle simmer again .
I'm working with a medium heat and I want this to heat through before I start adding my cheese .
Now , before I add my cheese , I'm going to add some freshly grated nutmeg .
I like to add nutmeg to my cheese sauces , but this is optional .
You can opt not to do this .
But if you do have some whole nutmeg , just give it a couple of scrapes on your grater because it does pair well with the cheese sauce .
But again , it's optional .
So at this point , my evaporated milk and other ingredients are combined well , and the milk is heated through .
So now I'm going to start adding my cheeses .
So today I am going to be using four ounces of grated Parmesan cheese .
I found a bag of this in my refrigerator .
I think my husband bought it because I normally have the frozen wedges that I keep .
But I didn't want this to go to waste .
So I'm going to add that right into my evaporated milk .
I'm also going to add grated mozzarella cheese .
This is a low moisture block of mozzarella cheese .
You can use fresh mozzarella cheese .
I bet that would be fantastic in this .
But this is again what I had , by the way , if you do use your own freshly grated cheeses , that works a lot better while this is melting .
I want to show you something I do to make this a spicy dish .
Sometimes I like to add one tablespoon of red pepper powder .
This is a Korean red pepper powder and this is just something I like to do when we feel like something spicy .
I also sometimes will add some cayenne pepper .
I actually like the Korean red pepper powder because it doesn't hit me in the back of my throat like cayenne does .
But for those of you that like spice , those are some options to add to this creamy pasta dish .
So I am just mixing and stirring this on a medium heat to allow the cheese to melt and combine into the evaporated milk .
And once I get things going , I am actually going to lower this all the way to the low setting and I'm just going to let it simmer and sort of reduce slightly and just continue melting while I cook my pasta .
So I am going to be making £1 of fettuccini pasta .
You can use the pasta of your choice .
Just make sure you use £1 .
So I already have my water boiling here on the side .
So all I'm going to do is add three hefty pinches of salt .
If I had to guess this is probably around three tablespoons of salt and I'm using a coarse ground sea salt .
So after adding the salt , I'm just going to give it a good mix just to make sure the salt has dissolved in the water .
And then I'm going to add my pasta again , you can use this cheese sauce with virtually any pasta of your choice .
So now I'm going to add my fettuccini right into the water and I am using an eight quart stock pot for those of you that want to know how large my pot is and that seems to be a good size to cook a pound of pasta .
So I'm just going to give it a mix and make sure none of the noodles are sticking together .
And I'm just going to follow the instructions on the box .
10 minutes for Al Dente .
I'm going to take it to around 11 to 12 .
So my cheese sauce has been simmering this whole time and as you can see it is thick creamy and looks perfect .
It is ready for this pasta .
So I'm going to give it a couple of stirs .
By the way , this has just been gently simmering on low and you can already tell the cheese is melted and the sauce is creamy and it has thickened .
So I'm just going to add some freshly cracked black pepper , give that a mix and this cheese sauce is done again .
If you want a spicy version to this , you can definitely add , I think I said a tablespoon of that Korean pepper powder .
I actually meant one teaspoon , but definitely go for a tablespoon if you want it .
That spicy cayenne pepper is another choice .
You could also add some crushed red pepper flakes .
If you find your cheese sauce has thickened too much , just add some of that pasta water and mix it right back in until you get the consistency you prefer .
So right now I'm adding all of my fettuccini noodles and I am definitely going to add all the bacon , by the way , one dangerous thing about cooking bacon and leaving it on the side is that people pick and eat at it when you're not looking .
So I'm going to add the bacon right into my pot .
Give everything a mix and this pasta dish is served .
You can definitely serve it with your favorite side salad because this is a very rich and creamy pasta dish and I like to garnish it with parsley and things like that .
But again , you can definitely add the garnishes , seasonings and spices to your preference and taste .
Now , you'll notice as I'm stirring it , it might seem like the ratio of pasta to the sauce is uneven or unbalanced .
But I just want you to bear in mind as your pasta sets , it's going to absorb that sauce .
So this is why it looks overly saucy because eventually it will absorb it .
So , trust me , if you do feel apprehensive about the ratio of this , don't worry , it'll all work out .
I hope you give this recipe a try .
I hope you like it .
And thanks for watching .