Spaghetti with Parmesan Bacon and Green Peas

Spaghetti with Parmesan Bacon and Green Peas

  • Servings: 8
  • Rating:


  • 1 pound uncooked spaghetti
  • 12 bacon slices, chopped
  • 3 garlic cloves, minced
  • 1 cup 2% reduced fat milk
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 3 large eggs
  • 1 cup frozen green peas, thawed
  • 1 ½ cup grated fresh Parmesan cheese


Cook pasta according to package direction. Drain in a colander over the bowl, reserving about ¾ of the cooking liquid.

While pasta cooks, cook bacon in a large nonstick skillet, until crisp. Remove bacon pieces from the pan, discard fat, reserving 1 tablespoon. Add garlic, and cook for 30 seconds.

In a medium bowl, whisk together milk, eggs, salt and black pepper. Add reserved hot cooking liquid, stirring constantly.

Add pasta, milk and egg mixture, and peas to a pan with garlic.

Cook over low heat, for 3 minutes, or until sauce thickens. Add bacon and Parmesan cheese, and toss to combine.