- 4
Ingredients
- 3 slices bacon
- 1 teaspoon olive oil, additional for bread
- 1 small onion, diced
- 1/3 cup 1% milk
- 1 large egg
- 8 oz spaghetti
- 1 cup frozen peas
- 1 1/2 oz Parmesan cheese, finely grated, (about 6 tablespoons)
- 1/4 cup sliced fresh flat-leaf parsley
- S & P to taste
- 1 whole-grain baguette, sliced
- 1/2 garlic clove
- 2 teaspoons chopped basil
Preparation
Step 1
Preheat oven to 350 degrees
Cook bacon in large skillet over medium heat until browned & crisp, about 6 minutes. Drain pan & dry bacon with paper towels; keep the skillet on the heat. Add oil & onion, cook, stirring occasionally, until soft & translucent, about 3 minutes. Remove from heat. Whisk together milk & egg in large serving bowl until well combined. Stir in onion.
Bring a large saucepan of salted water to a boil. Add spaghetti & cook according to package directions.
While pasta cooks slice baguette thinly on bias. Place slices on sheet pan. Lightly rub each slice with flat size of garlic clove. Brush on a little olive oil and sprinkle with basil. Place in top rack of oven for 5-7 minutes or until golden.
Two minutes before spaghetti is done, stir in peas. Drain & immediately transfer to the bowl with milk mixture. Toss until pasta is well coated. Add cheese, parsley, S&P to taste, toss well. Crumble bacon into small pieces and top pasta with it. Serve immediately.
Calories per serving of pasta: 412
Calories per serving of garlic bread: 78