Recipe Thursday: Creamy Spaghetti and Beans

Good Morning Everyone!

Here is your recipe for this week. This one was a big hit with my kids, since my boys don't like any sort of red tomato sauce on their spaghetti. I hope you like it. Of course, it is a Rachael Ray recipe!

Ingredients:
5-6 cups chicken stock
2 Tbsp Olive Oil
2 Tbsp butter
1/4lb bacon
4 garlic cloves
1 pound spaghetti
1 onion chopped
2 carrots peeled and grated or diced
1 bay leaf
Italian Seasoning
1 cup dry white wine
1 can small white beans
1 cup grated Parmesan Cheese

Directions:
In a saucepot, heat the stock to a boil and then reduce to simmer

Heat the butter and Olive Oil in a large deep pot over medium heat
Add the bacon and brown three or four minutes until crisp
Add the garlic, then the spaghetti and toast the noodles lightly for about 3 minutes.
Add the onion,carrots and bay leaf and Italian Seasoning.
Cook the veggies until they are soft about 5 minutes
Add the wine and let it be completely absorbed.
Add the beans along with a few ladles of the simmered stock and stir the pasta
Let most of the liquid absorbed before adding another few ladles.
Repeat this procedure until the pasta is cooked to al dente about 12-15 minutes.
Stir in the cheese and adjust the seasonings.
Enjoy!
I will try to be back again a bit later with something creative. If not, have a good day and I'll be back tomorrow for sure!