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.

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Credit: Photography: Randy Mayor; Styling: Jan Gautro

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Yield:
8 servings (serving size: 1 1/4 cups)
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Ingredients

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Directions

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  • Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid.

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  • 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.

Nutrition Facts

359 calories; calories from fat 28%; fat 11.2g; saturated fat 5.6g; mono fat 3.6g; poly fat 1g; protein 18.9g; carbohydrates 44.6g; fiber 3.3g; cholesterol 99mg; iron 2.8mg; sodium 721mg; calcium 315mg.
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