Remember back when I blogged about my hoarding problem?
Well, almost three years later… I have news.
I’m not a hoarder anymore! I’m the opposite – a minimalist!
It all started when I read Marie Kondo’s book. I went through my clothes and chucked tons of stuff. Then I went through my books. And my closets. And anything that didn’t spark joy, anything that I didn’t absolutely NEED… well, I threw it out or gave it away.
This is especially true of the kitchen. We cleared out drawers and got rid of tools we never used. And then I addressed my pantry. Ahh, my beloved walk-in pantry, which I call “my favourite room in the house”. It still is! It’s just much, much, MUCH less crowded.
Marie Kondo is completely against buying in bulk or stocking up on products when they’re on sale. I can’t say I’ve gone that far – I still get things we use regularly from Costco in bulk form – but I definitely changed my grocery shopping approach in a major way.
Now I make several quick, small trips to the grocery store each week, and only buy what we need – even if there are sales! I’ve also been deliberately using up all the ingredients I’d stocked up on in the pantry before I made this switch. For example, I won’t let myself buy more cereal, even if it is on sale, because we already have two boxes open in the pantry. Or, we had uncooked lasagna noodles leftover from ages ago, so I decided to develop a new recipe using them. Slowly but surely, the pantry can breathe.
That, combined with the fact that we buy almost nothing pre-made anymore (we make all our own sauces, soups, spice blends and seasonings), means we have WAY more room in our pantry to organize things. We can actually SEE everything we have and that makes planning meals way easier.
Soo what does this have to do with today’s recipe? Well, not only is our pantry way less crowded, but our fridge is too. We only have the ingredients we need for meals that week. It’s wonderful to open the door and see nothing but fresh produce, ready for cooking. I love it!
Anyway, today’s recipe was the product of my new-and-improved approach to grocery shopping and pantry/fridge organization. One night, we had nothing planned for supper – and barely anything in the fridge. We had some leftover cream from another recipe, leftover asparagus from a cottage weekend, and, well… cheese and bacon, obviously. We always have cheese and bacon.
TAHH DAHH! And then this recipe was born. It was DELISH. So simple, so easy, and, I mean… it’s pasta with bacon. How can you go wrong?
- 1/2 lb spaghetti
- 8 strips bacon (about 1/2 lb)
- 1/2 lb asparagus, trimmed and chopped
- 2 tsps minced garlic
- 1/2 cup cream
- 1/2 cup Parmesan
- Salt & pepper, to taste
- Cook pasta and reserve some pasta water. Set aside. In a large frying pan, cook bacon until crispy. Remove and set aside. Drain most of the grease, but all all. Add asparagus and cook under tender. Add garlic and stir until fragrant. Add cream and Parmesan and stir until cheese is melted and it's bubbling. Add in salt and pepper to taste. Add in pasta and bacon and toss to combine. If the sauce is too thick, add some of the pasta water.