Spaghetti with Parmesan and Bacon

Photography: Randy Mayor; Styling: Jan Gautro
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)
Ingredients
- 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
Preparation
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.
Nutritional Information
- Calories:
- 359 (28% from fat)
- Fat:
- 11.2g (sat 5.6g,mono 3.6g,poly 1g)
- Protein:
- 18.9g
- Carbohydrate:
- 44.6g
- Fiber:
- 3.3g
- Cholesterol:
- 99mg
- Iron:
- 2.8mg
- Sodium:
- 721mg
- Calcium:
- 315mg




