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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.

Ingredients:

1 lb uncooked spaghetti

12 slices bacon, chopped

3 cloves garlic, minced

1 C 2% reduced-fat milk

1 t salt

1 t freshly ground black pepper

3 large eggs

1 C frozen petite green peas, thawed

1 1/2 C (6 oz) grated fresh Parmesan cheese

Directions:

1. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid.

2. 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.

3. 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.

Notes:

Cooking Light, April 2003