- 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
Spaghetti with Parmesan and Bacon
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Pasta, Healthy, Pork
Active Time: 30 minutes
Start to Finish: 30 minutes
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.