I finally did some scrapbooking!

I had a great time last night scrapbooking with old and new friends! And I even got two 2-page layouts done! Right now my whole scrapbooking area is covered with sheets which are covered with concrete dust and soon to be covered with sheetrock dust and sawdust!

My friend, Michelle, who has recently started Weight Watchers, asked me to post this recipe. It's a favorite and I've served this many times for company. Chelsea loves it! So here it is:


Spaghetti with Parmesan and Bacon

The eggs and milk create a rich, creamy sauce that coats the pasta. The key to the creaminess is tempering the eggs - heating them gently so they don't cook too fast and curdle. Do this by slowly whisking in the hot water in which the pasta cooked.

1 pound uncooked spaghetti
12 bacon slices, chopped (I use Oscar Meyer Center cut bacon which is only 25 calories a slice)
3 garlic cloves, minced
1 cup 2% reduced-fat milk (I use 1% 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

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.

Yield: 8 servings (serving size: 1 1/4 cups)

CALORIES 359(28% from fat); FAT 11.2g (sat 5.6g,mono 3.6g,poly 1g); PROTEIN 18.9g; CHOLESTEROL 99mg; CALCIUM 315mg; SODIUM 721mg; FIBER 3.3g; IRON 2.8mg; CARBOHYDRATE 44.6g
Cooking Light, APRIL 2003

Since I use center cut bacon and 1% milk the actual calorie and fat counts are lower. I also use Barilla PLUS pasta, but you can use whole wheat also. I love this stuff. Enjoy and let me know how you like it.

Mary