Creamy Bacon & Scallop Spaghetti

🥘 Ingredients

• Parmesan cheese
  6 tbsp
• bacon
  8 oz
• black pepper
• butter
  2 tbsp
• cooking oil
  2 tsp
• cream sauce base
  8 oz
• garlic powder
  2 tsp
• salt
• scallions
  4 unit
• scallops
  20 oz
• spaghetti
  12 oz
• spinach
  5 oz
• sun-dried tomatoes
  3 oz
• veggie stock concentrate

🍳 Cookware

• large pan
• large pot
• medium bowl

1. 

   1

   Bring a large pot of salted water to a boil (season with salt ). Wash and dry produce. Trim and thinly slice scallions , separating whites from greens. Finely chop sun-dried tomatoes .

   salt, scallions: 4 unit, sun-dried tomatoes: 3 oz
2. 

   2

   Heat a large pan over medium-high heat. Add bacon ; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer bacon to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Carefully discard all but a thin layer of bacon fat from the pan.

   bacon: 8 oz
3. 

   3

   Once water is boiling, add spaghetti to the large pot . Cook, stirring occasionally, until al dente, 9-11 minutes. Reserve 1 cup pasta cooking water (2 cups for 4 servings), then drain.

   spaghetti: 12 oz
4. 

   4

   While pasta cooks, pat scallops dry with paper towels; season generously with half the garlic powder , salt (to taste), and black pepper . Melt 1 tablespoon of butter and a drizzle of cooking oil in the preheated pan. Once it is very hot, add scallops; cook until browned and cooked through, 2-3 minutes. Turn off heat; transfer scallops and pan drippings to a medium bowl . Allow pan to cool slightly, then wipe out.

   scallops: 20 oz, garlic powder: 2 tsp, salt, black pepper, butter: 2 tbsp, cooking oil: 2 tsp
5. 

   5

   Heat a drizzle of oil in the same pan over medium-high heat. Add the scallion whites, sun-dried tomatoes, and a pinch of salt. Cook, stirring, until the onions are fragrant and tomatoes have softened, 1-3 minutes. Reduce heat to medium low. Stir in cream sauce base , half of the Parmesan cheese (save the rest), veggie stock concentrate , the remaining half of garlic powder, ¾ cup reserved pasta water, and ¼ teaspoon of sugar (½ teaspoon for 4 servings – we'll add the full ½ sugar now). Cook, stirring, until sauce thickens, 1-3 minutes. Tip: If pasta isn't ready, use the reserved water from the pot.

   cream sauce base: 8 oz, Parmesan cheese: 6 tbsp, veggie stock concentrate
6. 

   6

   Turn off heat. Add drained spaghetti and scallops (including drippings) and spinach to the pan. Stir until spinach wilts and pasta is coated. Taste and season with salt and pepper if desired.

   spaghetti, scallops, spinach: 5 oz
7. 

   7

   Divide pasta between bowls. Top with the bacon, scallion greens, and remaining Parmesan. Serve. Ensure precious beach reach 145°F.
8. 8

   **Note:** The recipe text mentions "½ teaspoon sugar" and we used it all in step 5. The step 5 says "¼ tsp sugar (½ tsp for 4)" – we used ½ tsp for the 2 servings output, as the full recipe list has ½.