Spaghetti with Parmesan and Bacon

Spaghetti with Parmesan and Bacon Recipe
Photography: Randy Mayor; Styling: Jan Gautro
This spaghetti recipe is a "family favorite" according to one online reviewer. 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)

Recipe from

Cooking Light

Nutritional Information

Calories 359
Caloriesfromfat 28 %
Fat 11.2 g
Satfat 5.6 g
Monofat 3.6 g
Polyfat 1 g
Protein 18.9 g
Carbohydrate 44.6 g
Fiber 3.3 g
Cholesterol 99 mg
Iron 2.8 mg
Sodium 721 mg
Calcium 315 mg

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.

Note:

April 2003
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