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Prepare the Ingredients
Put a pot of with 2 quarts of water over high heat.
Rinse and pat dry the green onions and garlic.
Cut the green onion on the bias into thin slices, separating the white (bottom) and green (top) parts.
Cut the baguette in half length-wise.
Mince the garlic.
Slice the bacon into short strips.
Prepare the Sauce
Place the sliced bacon in a saute pan over medium-high heat and cook 7-9 min, or until crisp.
Remove bacon from pan and reserve, leaving a tablespoon of bacon fat in the pan.
Place the pan back over the heat and saute the white green onion parts, garlic and shrimp for 2 minutes.
Add the condensed milk and shaved Parmesan (reserving a little for garnish) and cook for another 3 minutes.
Pan Toast the Bread and Start Pasta Water
Place a pot with 2 quarts of water over high heat and add a good pinch of salt.
In another pan over medium heat, add one tablespoon of oil and place baguette in, sliced side down.
Cook until nice and brown, about 3-5 minutes
Cook the Pasta
Once the pasta water is boiling, add the pasta and cook until al dente, about 9-11 minutes.
Drain pasta in a colander and reserve.
Toss the Pasta in Sauce
Add the pasta the pan with the sauce and toss gently.
Plate the Dish
Place sauced pasta into a bowl and garnish with bacon, green onion tops and reserved Parmesan.