Monday, May 14, 2007

Oh kinda dish..... Spagetti w/ Parmesan & Bacon sauce...

Mmm mmmm..... Thank ya Missy Sue....

Spaghetti with Parmesan and Bacon

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.

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

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.

Yield: 8 servings (serving size: 1 1/4 cups)