From Cook Yourself Thin, found at Lifetime
This is a favorite pasta dish for me. So when I saw it in the cookbook I had to try it. Again, I substituted some of the ingredients and changed the cooking method a bit. But, the final product did not disappoint. I will definitely be making this dish again.
Ingredients
3 slices bacon
1 tsp olive oil
1 small onion, diced
1/3 cup low-fat (1%) milk
1 large egg
8 oz spaghetti
1 cup frozen peas
1 1/2 oz Parmesan cheese, finely grated (6 tbsp)
1/4 cup sliced fresh flat-leaf parsley
Salt, to taste
Pepper, to taste
Directions
1. Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp, about 6 minutes. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion and cook, sitting occasionally, until softened and translucent, about 3 minutes. Remove from the heat. Whisk together the milk and egg in a large serving bowl until well-combined. Stir in the onion.
2. Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the directions on the package. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well-coated. Add the cheese, parsley, 1/2 tsp salt, and 1/4 tsp pepper and toss well. Crumble the bacon into small pieces and toss. Serve immediately.
This is a favorite pasta dish for me. So when I saw it in the cookbook I had to try it. Again, I substituted some of the ingredients and changed the cooking method a bit. But, the final product did not disappoint. I will definitely be making this dish again.
Ingredients
3 slices bacon
1 tsp olive oil
1 small onion, diced
1/3 cup low-fat (1%) milk
1 large egg
8 oz spaghetti
1 cup frozen peas
1 1/2 oz Parmesan cheese, finely grated (6 tbsp)
1/4 cup sliced fresh flat-leaf parsley
Salt, to taste
Pepper, to taste
Directions
1. Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp, about 6 minutes. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion and cook, sitting occasionally, until softened and translucent, about 3 minutes. Remove from the heat. Whisk together the milk and egg in a large serving bowl until well-combined. Stir in the onion.
2. Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the directions on the package. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well-coated. Add the cheese, parsley, 1/2 tsp salt, and 1/4 tsp pepper and toss well. Crumble the bacon into small pieces and toss. Serve immediately.
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