Spaghetti with Parmesan and Bacon

Servings: 4 yield(s)
  • 16 oz package spaghetti
  • 6 slices bacon
  • 3 eggs
  • ½ cup milk
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tbsp avocado oil (such as Acado™)
  • 1 cup frozen petite peas, thawed
  • 2 cloves garlic, chopped
  • 1 cup grated Parmesan cheese
  • 2 tbsp chopped fresh parsley
  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.