Ah, Million Dollar Spaghetti—a rich, creamy, indulgent pasta dish that’s perfect for a cozy dinner. Despite the fancy name, it’s surprisingly simple to make, and it’s loaded with flavor thanks to a creamy, cheesy, bacon-studded sauce. Here’s a classic version:
Ingredients (serves 4–6)
For the pasta:
- 12 oz (340g) spaghetti or your favorite pasta
- Salt, for pasta water
For the sauce:
- 6 slices bacon, chopped
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup (240ml) heavy cream
- 1 cup (100g) shredded sharp cheddar cheese
- ½ cup (50g) grated Parmesan cheese
- 1 tsp Dijon mustard (optional, for a flavor boost)
- ½ tsp smoked paprika (optional)
- Salt and black pepper, to taste
- 2–3 green onions, chopped (for garnish)
Instructions
- Cook the pasta:
- Bring a large pot of salted water to a boil.
- Cook spaghetti according to package directions until al dente.
- Reserve ½ cup pasta water, then drain the pasta.
- Cook the bacon:
- In a large skillet over medium heat, cook chopped bacon until crispy.
- Remove bacon and set aside, leaving some bacon fat in the skillet.
- Sauté onions and garlic:
- Add chopped onion to the bacon fat and sauté until soft and translucent (3–4 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Make the creamy sauce:
- Reduce heat to low and stir in heavy cream.
- Add cheddar, Parmesan, Dijon mustard, smoked paprika, salt, and pepper.
- Stir until cheese melts and sauce is smooth.
- If the sauce is too thick, add a little reserved pasta water to loosen it.
- Combine pasta and sauce:
- Add cooked spaghetti and bacon to the sauce.
- Toss until pasta is fully coated and heated through.
- Serve:
- Garnish with chopped green onions and extra Parmesan if desired.
- Serve immediately—this is best warm and creamy!
Tip: For an extra indulgent version, you can bake it in a casserole dish topped with breadcrumbs and extra cheese for 15–20 minutes at 350°F (175°C) until golden and bubbly.
If you want, I can also give a “Million Dollar Spaghetti Deluxe” version with chicken or shrimp for a fancier, protein-packed twist. Do you want me to do that?
