Spaghetti With Parmesan And Bacon

• 1 pound uncooked spaghetti
• 12 bacon slices, chopped
• 3 garlic cloves, minced
• 1 cup 2% reduced-fat milk
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 3 large eggs
• 1 cup frozen petite green peas, thawed
• 1 1/2 cups (6 ounces) grated fresh Parmesan cheese

1. Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, reserving 1 tablespoon drippings in pan. Discard remaining drippings; set bacon aside. Add garlic to drippings in pan; cook 30 seconds, stirring constantly.
3. Combine milk, salt, pepper, and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to milk mixture, stirring constantly with a whisk. Add pasta, milk mixture, and peas to skillet; cook over low heat 3 minutes or until sauce thickens. Add bacon and cheese; stir to combine.

spaghetti, bacon, garlic, milk, salt, freshly ground black pepper, eggs, frozen petite green peas, parmesan cheese

Taken from www.myrecipes.com/recipe/spaghetti-with-parmesan-bacon (may not work)