Spaghetti With Parmesan and Bacon
If loving pasta with Parmesan and bacon is wrong, we don't wanna be right.
- ½ (16-oz) box spaghetti
- 12 slices already cooked bacon
- 1 tsp bottled minced garlic
- ½ cup reduced-fat milk
- ½ tsp salt
- ½ tsp pepper
- 2 eggs
- 1 cup frozen petite green peas
- 1 cup grated Parmesan cheese
In a large pot of lightly salted boiling water, cook the spaghetti according to package directions.
Before draining the pasta, dip a glass measuring cup into the cooking water and measure out ½ cup of the water; set aside. Drain the pasta and set aside.
In a medium mixing bowl, combine milk, salt, pepper, and eggs, stirring well with a whisk to mix. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk.
Cut the bacon into small pieces with scissors. In a large nonstick skillet over medium heat, heat bacon with the garlic, stirring to keep garlic from burning, about 1 minute.
Reduce heat to low, and into the skillet, add spaghetti, milk mixture, and peas; cook, stirring constantly for 3 minutes, or until sauce thickens.
Add cheese, tossing well to mix.
© Cynthia Stevens Graubart & Catherine Fliegel, R.N. 2005
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