Recipe Categories

Ingredients

• 4 ounce sliced bacon, cut crosswise into 1/4-inch pieces

• 1/4 cup olive oil

• 1 (12 oz.) can PET® Evaporated Milk

• 1 (1/2 pt.) container heavy cream (1 cup)

• 1 1/2 teaspoon minced fresh garlic

• 1 teaspoon salt

• 1/2 teaspoon coarsely ground black pepper

• 12 ounce uncooked dry spaghetti or linguine pasta

• 3/4 cup frozen green peas

• 3 large eggs

• 1 cup freshly grated or shredded Parmesan cheese

• 1/4 cup freshly grated Romano or Asiago cheese

• Additional freshly grated or shredded Parmesan cheese

Instructions

COOK bacon in large saucepan over medium heat until very crisp. Remove bacon with slotted spoon; drain on paper towel. Drain all except 1 tablespoon drippings from saucepan. Stir in olive oil. Add evaporated milk, cream, garlic, salt and pepper. Simmer over medium-low heat 5 minutes. Cover and keep hot.

COOK pasta in salted water according to package directions, adding frozen peas during last 4 minutes of cooking time.

WHISK eggs in medium bowl while pasta is cooking. Stir in Parmesan and Romano cheeses. Whisk in 1 cup hot milk mixture, 1/4 cup at a time, to temper eggs.

DRAIN pasta mixture, without rinsing. Return pasta to hot pot with heat off. Immediately pour egg mixture over hot pasta mixture. Toss well to cook egg and coat pasta. Just before serving, pour hot milk mixture over pasta mixture. Add half of cooked bacon; toss to coat. Let stand 5 minutes to absorb sauce. Divide evenly into individual pasta bowls. Sprinkle with remaining bacon and additional Parmesan cheese, if desired.