This pumpkin bisque just takes 20 minutes to prepare and is wonderful. It has all the flavor of the traditional heavy cream ice cream but is dairy-free because it is produced with almond milk. This soup is a gourmet beginning that will be enjoyed by everyone at your table, and it is topped with toasted almonds and a balsamic drizzle.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (12 ounce) package dry spaghetti
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- 1 ½ teaspoons Hidden Valley® Original Ranch® Salad Dressing & Seasoning Mix
- Coarsely ground black pepper, to taste
- ⅔ cup freshly grated Parmesan cheese
- 1 tablespoon olive oil
- 4 ounces diced bacon
- Freshly grated Parmesan cheese for serving
Instructions
- Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente, 10 to 12 minutes. Drain.
- While the pasta is cooking, whisk the eggs, yolks, Hidden Valley® Original Ranch® Salad Dressing and Seasoning Mix, a small pinch of black pepper, and cheese together in a mixing bowl. Set aside.
- Heat oil in a large skillet set over medium heat. Add the bacon and saute for about about 5 to 7 minutes, until beginning to crisp.
- Drain pasta, reserving 1 cup of the pasta water. Add pasta to the skillet with the bacon over low heat. Stir to coat the pasta. Transfer pasta and bacon to a bowl, add the egg mixture and a small amount of the reserved pasta water for creaminess. Toss well to coat. Serve immediately with extra cheese for garnish.
- Feel free to use pancetta in place of bacon.
Nutrition Facts
| Calories | 519 kcal |
| Carbohydrate | 65 g |
| Cholesterol | 218 mg |
| Dietary Fiber | 3 g |
| Protein | 24 g |
| Saturated Fat | 6 g |
| Sodium | 479 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |