Spaghetti with Parmesan and Bacon |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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This spaghetti recipe is a family favorite according to one online reviewer. The eggs and milk create a rich, creamy sauce that coats the pasta. The key to the creaminess is tempering the eggs - heating them gently so they don't cook too fast and curdle. Do this by slowly whisking in the hot water in which the pasta cooked. Ingredients:
1 pound uncooked spaghetti |
12 bacon slices, chopped |
3 garlic cloves, minced |
1 cup 2% reduced-fat milk |
1 teaspoon salt |
1 teaspoon freshly ground black pepper |
3 large eggs |
1 cup frozen petite green peas, thawed |
1 1/2 cups (6 ounces) grated fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.
3. Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.
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