Gallery

Recipe Summary

prep:
20 mins
total:
30 mins
Servings:
4
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, adding the peas during the final 4 minutes of cooking. Reserve 1 cup cooking liquid. Drain the pasta and vegetables; return to pot.

    Advertisement
  • Meanwhile, in medium saucepan, cook the bacon over medium heat until crisp. Drain the bacon on paper towels; reserving 2 teaspoons fat in the saucepan. Whisk in flour. Whisk in the evaporated milk and reserved cooking liquid. Bring to a simmer, whisking occasionally.

  • In a medium bowl, whisk the eggs, salt and pepper. Slowly whisk in 1 cup of the hot milk mixture; return egg mixture to saucepan. Cook over medium-low heat, stirring constantly, until mixture is thickened and bubbly.

  • Add the sauce to the pasta. Stir in the Parmesan cheese. Sprinkle with reserved bacon.

Nutrition Facts

426 calories; total fat 12g; sodium 494mg; carbohydrates 55g; fiber 4g; sugar 7g; protein 22g; calcium 230mg; iron 3mg.
Advertisement

Reviews

Advertisement