SPAGHETTI CARBONARA

                SPAGHETTI CARBONARA

1 pound uncooked spaghetti, broken into thirds

Reserved 1/4 cup of cooking water

1 teaspoon cornstarch

1 2.1 ounce box cooked bacon strips

2 teaspoons prepared roasted garlic

1 cup 2 % reduced-fat milk

1 teaspoon salt

1 teaspoon freshly ground pepper

3 large eggs

1 cup frozen green peas, defrosted

1 1/2 cups (6 ounces) grated fresh Parmesan cheese

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

Reheat 12 bacon strips in the microwave, according to package directions. Cool and crumble. Set aside.

Combine milk, garlic, salt, pepper and eggs, stirring with a whisk. Gradually add reserved hot cooking liquid to cornstarch, and then add to the 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.
Serves 6-8.