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 calories
carbohydrate: 94.2 g
cholesterol: 171.4 mg
fat: 23.3 g
fiber: 6.1 g
protein: 34.5 g
saturatedFat: 7.6 g
servingSize: -
sodium: 1208.8 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Whisk eggs, milk, salt, and pepper together in a bowl.

  4. 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.

Recipe Yield

4 servings

Recipe Note

Prepare your favorite pasta for weeknight dinner in a simple yet savory blend with bacon, Parmesan cheese, avocado oil, and garlic.

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