Spaghetti with Parmesan and Bacon
- 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
Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 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 tablespoon 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, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.
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.
- Yield: 8 servings (serving size: 1 1/4 cups)
|Calories per serving:||359|
|Caloriesfromfat per serving:||28%|
|Fat per serving:||11.2g|
|Saturated fat per serving:||5.6g|
|Monounsaturated fat per serving:||3.6g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||18.9g|
|Carbohydrate per serving:||44.6g|
|Fiber per serving:||3.3g|
|Cholesterol per serving:||99mg|
|Iron per serving:||2.8mg|
|Sodium per serving:||721mg|
|Calcium per serving:||315mg|