Spaghetti With Parmesan and Bacon

Submitted by ElizabethKnicely

"The eggs and milk creat a rich, creamy sauce that coats the pasta, wile the bacon adds a salty bite. 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."

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 8 1 1/4 cup servings
• Serves: 8

ingredients

• 1 lb uncooked spaghetti
• 12 bacon, slices chopped
• 3 garlic cloves, minced
• 1 cup 2% low-fat milk
• 1 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 3 large eggs
• 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 hot cooking liquid.
2. 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.
3. 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.