Spaghetti with Parmesan and Bacon recipe
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Ingredients
- 1 (16 ounce) package spaghetti 6 slices bacon 3 eggs ½ cup milk 1 teaspoon salt 1 teaspoon freshly ground black pepper 2 tablespoons avocado oil (such as Acado™) 1 cup frozen petite peas, thawed 2 cloves garlic, chopped 1 cup grated Parmesan cheese 2 tablespoons chopped fresh parsley
Nutrition Info
- 735.1 caloriescarbohydrate: 94.2 gcholesterol: 171.4 mgfat: 23.3 gfiber: 6.1 gprotein: 34.5 gsaturatedFat: 7.6 gservingSize: -sodium: 1208.8 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Spaghetti with Parmesan and Bacon
Directions
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Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain.
Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
Whisk eggs, milk, salt, and pepper together in a bowl.
Heat avocado oil in a large skillet over medium heat. Add spaghetti, milk mixture, peas, and garlic, cook and stir until milk mixture is heated through and coats the spaghetti, 5 to 10 minutes. Stir in bacon and Parmesan cheese. Garnish with parsley.