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Spaghetti with Parmesan and Bacon

Spaghetti with Parmesan and Bacon

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Spaghetti with Parmesan and BaconPasta, Healthy, Pork


A fairly light version of spaghetti carbonara

Active Time: 30 minutes
Start to Finish: 30 minutes

ingredients

  • 1 lb. spaghetti
  • 12 slices bacon, chopped
  • 3 cloves garlic, minced
  • 1 cup 2% milk
  • 1 tsp. salt
  • 1 tsp. freshly ground black pepper
  • 3 large eggs
  • 1 cup frozen petite peas, thawed
  • 1 cup (6 oz.) freshly grated parmesan cheese

directions

Cook pasta according to package directions. Drain in a colander over a bowl, reserving ½ cup hot cooking liquid.

While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 Tbs. drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.

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, peas, and milk mixture to skillet; cook, stirring constantly, over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.

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recipe type

Main Courses

source

Cooking Light

yield

8

difficulty

1111

tips

Kosher v. table salt
We always use kosher salt in our cooking because its crystals dissolve better in water than ordinary table salt. However, kosher and table salt are not equivalent when you are measuring amounts for a recipe. To further confuse matters, different types of kosher salt measure differently. If a recipe calls for table salt (or just salt), and the amounts are relatively small (e.g., one teaspoon), we simply use the amount called for in the recipe. You can always add a bit more salt to taste. If however, the recipe calls for larger amounts of salt, as would be the case, for example, in a brine, then you should convert the amount called for. Most sources cite 2 types of kosher salt as being widely available: Morton (which is what we use) and Diamond Crystal (which none of us have ever been able to find.) In any case, to convert the amount of table salt to Morton Kosher Salt, multiply the table salt by 1.5; to convert to Diamond Crystal, multiply by 2.

Just another example of why algebra really is im