Light but satisfying, this is a great sauce when your pantry is running low and you have just the basics! Though I must say this has become a favorite and I make it even when my pantry is well-stocked! A little bit of Canadian Bacon goes a long way in this recipe. The lemon lightens the sauce and packs flavor in every bite. It is delicious!
8 ounces dry spaghetti cooked according to directions
2 tablespoons extra-virgin olive oil
1-tablespoon butter
1 medium white onion
4 – 6 ounces ‘meaty’ Canadian bacon
1 large red tomato
1-teaspoon baking soda
1 large lemon – juice & zest
2 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried marjoram
1/2 teaspoon grated nutmeg
½ cup Parmesan cheese
2-tablespoon cornstarch
2 cups milk
3 tablespoons vodka (Or vegetable stock!)
3 tablespoons seasoned breadcrumbs
2-teaspoon celery salt
2-teaspoon black pepper
reserved pasta water
On medium-high heat melt butter and add olive oil. Thinly slice Canadian bacon into long slivers. Add to oil and butter and sauté 3 minutes. Remove bacon to plate. In same pan add one medium, sliced onion. Sprinkle with baking soda and cook until golden. Reduce heat to medium-low. To pan with onions add the milk and cornstarch. Whisk to blend. Add spices and cheese. Cut tomato into thin slivers and add to pan. Stir in vodka. Zest one large lemon and stir zest into pan with sauce. Add in the cooked Canadian bacon and stir to coat. Juice the lemon and stir juice into pan. Add cooked spaghetti and fold gently to coat with the sauce. Add up to 2/3 cup reserved pasta water to reach desired thickness. Toss with breadcrumbs immediately prior to plating. Garnish with parsley and an additional drizzle of olive oil.
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