Thursday, March 19, 2009
Spaghetti with Parmesan and Bacon
I recently made this dish which I found in a Cooking Light cookbook and really enjoyed it. While Cooking Light is not one of my favorite sources for recipes, this one is pretty good. My husband enjoyed this but my son did not care for it. When he thinks pasta his mind goes to a heavy fettucine alfredo or vodka sauce or a thicker tomato sauce with meatballs, so this one did not quite cut it for him!!!
Tomorrow is the first day of spring and I am soooo ready for that! I just wish the weather would cooperate more! It's been cold, damp and rainy here today and I am sick of it. I'm ready for sunshine and warm weather. Enough of the cold already! I'm at the point where I am ready to move to an area where it is warm all the time. Doesn't that sound good? It does to me!
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 pepper
3 large eggs, lightly beaten
1 cup frozen petite green peas, thawed
1 1/2 cups (6 ounces) grated fresh Parmesan Cheese
Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup 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 cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture and peas to pan; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.