Spaghetti With Parmesan and Bacon (Lower Fat but Mmmm) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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MMmmmmmmmmmm.. Calories per serving-359, Fat- 11.2 grams You will feel like you are cheating! This makes a ton, so feel free to cut the recipe in half. Ingredients:
1 lb uncooked spaghetti |
12 slices bacon, chopped |
3 garlic cloves, minced |
1 cup 2% low-fat milk |
1 teaspoon salt |
1 teaspoon fresh ground black pepper |
3 large eggs, lightly beaten |
1 cup frozen tiny peas, thawed |
1 1/2 cups grated fresh parmesan cheese |
Directions:
1. Cook pasta according to package directions. Drain in a colander, over a bowl, reserving 1/2 cup of cooking liquid.
2. While pasta cooks, cook bacon in a large non-stick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 TBSP drippings in the 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 cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to pan, cook over low heat about 3 minutes, until sauce thickens. Add bacon and cheese, stir to combine.
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