mas deliciousness.

This is another recipe that is a big hit at our house. If I can tell Triple B that there's bacon in whatever I'm cooking for dinner, he's a happy man. I discovered this recipe early in our marriage, and it has been faithful to delight our palates through the years. Quick, healthy and delicious - doesn't get much better in my book!

Bacon Parmesan Spaghetti
* And for the record, we typically half this, and it is plenty for my hungry dude and I, typically with leftovers.

•1 pound uncooked whole wheat spaghetti
•12 bacon slices, chopped (turkey bacon is good too if you can sneak it in)
•3 garlic cloves, minced
•1 cup 2% reduced-fat milk (1% or skim works too, it just will be less creamy

•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 (Lord only knows how much Baxter adds to his plate, the man LOVES him some cheese!!)

Preparation
Cook pasta according to package directions. Drain in a colander over a bowl, reserving 1/2 cup hot cooking liquid. 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.

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.