Photography: Randy Mayor; Styling: Jan Gautro
Yield
8 servings (serving size: 1 1/4 cups)

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.

How to Make It

Step 1

Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid.

Step 2

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.

Step 3

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.

Ratings & Reviews

Stacey1vg's Review

abbyandchris
December 02, 2013
This was just ok.

MaximusAndMe's Review

Diana06
October 15, 2013
Easy to make and delicious.

ValentineMom's Review

evemarie
October 11, 2013
I saw other recipes online but this one I had all the ingredients and it was easy to make while the baby took a nap! It taste amazing! Thank you for quick meal to make for a mommy with 30 min napping baby!

khloemichelle's Review

LoriInNC
March 13, 2013
my family LOVED this recipe and i will definately make it again

Akimbo12's Review

Akimbo12
December 05, 2012
N/A

elizpayton's Review

MaximusAndMe
July 27, 2012
This is a family favorite. It's definitely a go to during the week, even for casual entertaining.

GayleR's Review

sohacomom
October 27, 2011
I've made this recipe repeatedly. Hard to believe it's light with all the cheese and bacon. Would be good with extra peas and maybe some mushrooms. I do use the big spaghetti pot to mix it, since it tends to overflow the skillet.

newcook5's Review

Stacey1vg
May 27, 2011
tried this last night, my sons and I found it not to be too bad. All of us agreed it was a bit bland and needed more salt or spices to get more flavor. Will make it again for sure but I think I will add either more cheese and more bacon. It was a great way to get my sons to eat peas! I also had let the hot water cooled down a bit so I didn't have a problem with the egg mixture going bad, also helped since my sons are in their 20's to help me out. Also used a big pan to mix all the ingredients together, a 12" pan is not going to cut it. I used a 24" pan which helped a lot, I'd say even a large pot so you can really stir things up would be better. Overall, I would say the longest part was cooking the bacon, but this is a recipe I will do again and add to my box. My sons already want me to do it again. I like it very much because I don't like traditional tomato sauce.

fittaraw's Review

Cangar
February 19, 2011
So very good and easy. Cooking the bacon was the only thing that took any time, so a good quick weeknight dinner.

evemarie's Review

ValentineMom
January 02, 2011
I followed this recipe exactly and ended up with scrambled egg bits. The recipe doesn't state to turn the heat down to low until after the pasta and egg mixture is added to the skillet, and I think that's where the problem lies. In addition, even using a 12" skillet, there was barely any room to toss the pasta, which compounded the problem of the eggs getting too hot. If I ever try this again, I might try adding the egg mixture to the hot pasta in the hot pasta pot, carbonara-style.