"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

SPAGHETTI with PARMESAN and BACON Recipe

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This recipe for SPAGHETTI with PARMESAN and BACON, by , is from Our Family Cookbook Vol 2, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jerry Volk
Added: Tuesday, April 7, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 lb uncooked spaghetti
12 slices bacon, chopped
3 cloves garlic, minced
1 cup milk
salt & pepper
3 eggs, lightly beaten
1 cup frozen baby peas, thawed
6 ounces fresh-grated Parmesan cheese

Directions:
Directions:
Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup of the pasta water.
While pasta is cooking, cook the chopped bacon in a large non-stick skillet over medium heat. When bacon is done to your liking, remove from pan, reserving 1 Tbsp of the bacon dripping in the pan. Add garlic to the pan and cook 30 seconds, stirring constantly. Combine the milk, salt, pepper and the eggs, stirring with a whisk. Whisk the reserved cooking liquid into the milk mixture. Add to the pan, along with the cooked pasta and the peas. Cook over low heat for 3 or 4 minutes, until sauce thickens. Stir in the bacon and Parmesan.

Number Of Servings:
Number Of Servings:
Six to Eight
Personal Notes:
Personal Notes:
This one is for Steve!! A firm believer in that old adage "Everything's Better with Bacon"

 

 

 

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