Spaghetti with Parmesan and Bacon

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