Prep: 20 min.
Cook: 15 min.
8 ounces uncooked spaghetti
1 tablespoon cornstarch
4 eggs, lightly beaten
1 cup half-and-half cream
3/4 cup chopped onion
2 tablespoons California Olive Ranch® Olive Oil
2 garlic cloves, minced
1 cup frozen peas
8 bacon strips, cooked and crumbled
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
1/4 teaspoon white pepper
Additional Parmesan cheese, optional
Cook spaghetti according to package directions. Meanwhile, in a large
bowl, combine the cornstarch, eggs and cream until smooth; set
In a large skillet, sauté onion in oil until tender. Add garlic; cook
1 minute longer. Gradually stir into egg mixture. Add peas to hot
skillet; cook and stir for 1 minute or until heated through. Pour
egg mixture into skillet all at once, stirring constantly.
Cook and stir over medium-low heat until mixture is just thick enough
to coat the back of a metal spoon with a thin film and a thermometer
reads 160°, about 5 minutes. Remove from the heat.
Drain spaghetti; toss with sauce. Sprinkle with bacon, cheese, salt
and pepper; toss again. Serve immediately with additional cheese if
desired. Yield: 5 servings.