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Ingredients47 m servings 735 cals
Original recipe yields 4 servings
- 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.
Per Serving: 735 calories; 23.3 g fat; 94.2 g carbohydrates; 34.5 g protein; 171 mg cholesterol; 1209 mg sodium. Full nutrition
ReviewsRead all reviews 2
My family enjoyed this easy one pot meal. The only change I made was to add one cup of cottage cheese when I added the milk and egg mixture. I also reserved some of the pasta water, and added i...