Shelly's Recipe

SPAGHETTI WITH PARMESAN AND BACON

Category: Pasta - Meat

1 lb spaghetti, cooked al dente, drained, reserving 1/2 cup hot cooking liquid
12 bacon slices, chopped
3 garlic cloves, minced
1 cup 2% reduced-fat milk
1 tsp salt
1 tsp freshly ground black pepper
3 large eggs
1 cup frozen petite green peas, thawed
1 1/2 cups grated fresh Parmesan cheese

While pasta cooks, cook bacon in a large skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tbsp 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. Serves 8