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Categories:
bacon eggs milk salt freshly ground black pepper avocado oil frozen petite peas garlic Parmesan cheese parsley
Viewed: 56 - Published at: 7 years agoIngredients
- 1 (16 ounce) package spaghetti
- 6 slices bacon
- 3 eggs
- 1/2 cup milk
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons avocado oil (such as AcadoTM)
- 1 cup frozen petite peas, thawed
- 2 cloves garlic, chopped
- 1 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
Method
- 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.
