1 pound uncooked spaghetti
3 garlic cloves, minced
1 teaspoon of salt
3 large eggs
1 1/2 cups (6 oz) of fresh grated parmesan cheese
12 slices of bacon, chopped
1 cup of 2 % reduced fat milk
1 teaspoon freshly ground black pepper
1 cup of frozen peas thawed
- cook pasta according to package directions. drain in colander over a bowl, reserving 1/2 cup of hot cooking liquid
- While pasta cooks, cook bacon in large non-stick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 teaspoon of drippings in pan. Discard remaining drippings & set bacon aside. Add garlic to drippings in pain; cook 30 seconds stirring contstantly.
- Combine milk, salt, pepper & eggs, stirring with whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat for 3 minutes or until sauce thickens. Add bacon & cheese; stir to combine & serve.