Spaghetti with Parmesan and Bacon
Ingredients
-
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
Instructions
-
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.