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1
Boil the spaghetti.
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2
Measure out the ingredients.
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3
Wash the bok choy well and cut into thirds.
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4
Slice the thick stems in half.
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5
Cut the bacon into 1 cm wide strips.
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6
Saute the bok choy and bacon 5 minutes before the spaghetti is cooked.
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7
Season with salt and pepper.
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8
Melt the butter in another frying pan and add the flour.
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9
Mix until smooth so that lumps don't form.
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10
Add the milk little by little as you mix it in.
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11
Add the soup stock granules and mix well.
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12
If the sauce is too thick, thin it out with a little of the spaghetti cooking liquid.
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13
Add the Step 3 ingredients to the sauce and mix well.
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14
Add the spaghetti and toss to coat with the sauce.
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15
Taste, and adjust the seasoning if needed with salt and pepper.
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16
Transfer to a serving plate, sprinkle on some coarsely ground black pepper, and it's done.
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17
For a quick and easy 1-frying pan method:
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18
2 minutes before the spaghetti is cooked, melt butter in a frying pan and start sauteing the bok choy and bacon.
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19
Season with salt and pepper.
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20
Add the flour to the pan, and mix so that lumps don't form until no longer floury.
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21
Add the milk little by little.
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22
Add the soup stock granules and mix in.
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23
If the sauce is too thick, thin it out with a little of the spaghetti cooking liquid.
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24
Add the spaghetti and toss to coat with the sauce.
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25
Taste, and adjust the seasoning if needed with salt and pepper.
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26
Transfer to a serving plate, sprinkle on some coarsely ground black pepper, and it's done.
