- 1 (16 ounce) package spaghetti
- 6 slices bacon
- 3 eggs
- 1/2 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
- 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.
05/10/2018
recipepes.com
Spaghetti with Parmesan and Bacon, recipe
PT15M
PT1H
5
455 calories
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