This is best with regular pasta; whole-wheat, or whole-grain pasta competes with the taste of the sauce. Calories per serving 412.
ingredients
directions
Cook the bacon in a large skillet over medium heat, turning occasionally, until browned and crisp, about 6 minutes. Drain on paper towels; keep the skillet on the heat. Add the oil and onion, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from the heat.
Whisk together the milk and egg in a large serving bowl until well-combined. Stir in the onion.
Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the package’s directions. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the noodles are well-coated. Add the cheese, parsley, 1/2 teaspoon salt, and 1/4 teaspoon pepper, and toss well. Crumble the bacon into small pieces over the noodles, and toss. Serve immediately.