Creamy Milk Spaghetti: A Rich & Savory Delight
Creamy Milk Spaghetti: A Rich & Savory Delight
Rich and Savory Milk Cream Spaghetti, without the heavy, greasy feel!
On the first day of the New Year, for children who are tired of the usual rice cake soup, I decided to use up some milk nearing its expiration date and create this dish. It’s a wonderful way to make a simple yet impressive meal at home.
Main Ingredients- 1L Milk
- 150g Bacon, cut into bite-sized pieces
- Spaghetti noodles, for 3 servings (approx. 240-300g)
- Shaped Penne pasta, 2 handfuls
- 1/2 Onion, finely chopped
- A small piece of Carrot, finely chopped
- 4-5 leaves Napa Cabbage (or broccoli florets), roughly chopped
- 2 Egg yolks
Seasoning & Flavor- 1 tsp Minced garlic
- 2 Tbsp Grated Parmesan cheese
- 1 tsp Salt (or to taste)
- A pinch of Black pepper
- 1 tsp Minced garlic
- 2 Tbsp Grated Parmesan cheese
- 1 tsp Salt (or to taste)
- A pinch of Black pepper
Cooking Instructions
Step 1
First, prepare your ingredients by chopping them into manageable sizes. Finely dice the carrot and onion. Cut the bacon into small pieces. Roughly chop the napa cabbage. (Tip: If you have broccoli, blanched florets work wonderfully too!) Carefully separate the egg yolks from the whites and lightly beat the yolks in a small bowl.
Step 2
In a deep pan, heat a little oil or use the rendered fat from the bacon. Add the chopped onion, carrot, and bacon. Sauté over medium heat until the bacon is slightly crispy and the vegetables are softened, about 3-4 minutes. Add the minced garlic and cook for another minute until fragrant. Pour in the 1L of milk and bring it to a gentle boil over medium-high heat, then reduce to medium heat and let it simmer.
Step 3
While the sauce base is simmering, bring a large pot of salted water to a rolling boil. Add the spaghetti noodles for 3 servings and the 2 handfuls of penne pasta. Stir immediately to prevent sticking. Cook the pasta for about 5-6 minutes. (Key Tip: Cook the pasta until it’s al dente, meaning it still has a slight bite. It will finish cooking in the sauce, so slightly undercooking it now is crucial for the perfect texture.)
Step 4
Once the milk mixture is simmering, stir in the grated Parmesan cheese, salt, and pepper. Reduce the heat to medium-low and let the sauce gently simmer and thicken for about 10 minutes, stirring occasionally. (Caution: Keep an eye on the sauce; if it boils too vigorously, it might overflow.)
Step 5
Drain the al dente pasta and add it directly to the simmering sauce along with the chopped napa cabbage. Toss everything together gently to coat the pasta and vegetables evenly with the creamy sauce. Continue to cook for another 3 minutes, allowing the pasta to absorb some of the sauce. (Tip: After adding the pasta, lower the heat to medium-low. If you prefer a hint of spice and want to avoid any richness, you can finely chop 1-2 Korean chili peppers and add them with the cabbage.)
Step 6
When the pasta is cooked through and the sauce has reached your desired consistency, turn off the heat. Drizzle the beaten egg yolks evenly over the hot pasta and sauce. Stir quickly and thoroughly to emulsify the yolks into the sauce, creating an even richer, creamier texture. (Note: If you’re not fond of using egg yolks, you can omit this step. The sauce will be slightly thinner but still delicious.)
Step 7
And there you have it – a simple yet elegant cream spaghetti made using milk nearing its expiration date! With winter break starting and dining out being tricky due to current circumstances, this homemade dish is perfect for keeping the kids entertained and well-fed. Serve with fresh fruits and baguette bread, perhaps with a nice drink, and you’ll have a restaurant-quality meal right at your family table. Enjoy your delicious creation!
