Ingredients
4
4 servings
- •1 (16 ounce) package spaghetti
- •6 slices bacon
- •3 eggs
- •½ cup milk
- •1 teaspoon salt
- •1 teaspoon freshly ground black pepper
- •2 tablespoons avocado oil (such as Acado™)
- •1 cup frozen petite peas, thawed
- •2 cloves garlic, chopped
- •1 cup grated Parmesan cheese
- •2 tablespoons 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.
Nutritional Facts
Per 4 servings
- Calories: 735
- Carbohydrate: 94g
- Fat: 23g
- Fiber: 6g
- Protein: 35g
- Sugar: 5g
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