Spaghetti with Peas and Cauliflower

Ingredients

Spaghetti 300 g

4% Milk 0.25 cup

Cheese 0.25 cup

Eggs 2

Bacon 0.25 cup

Onion 1

Garlic 2 cloves

Cauliflower 1/2 head

White wine 0.25 cup

Canned green peas 0.5 cup

Salt to taste

Pepper to taste

Olive oil to taste

Preheat oven to 200ºC (400ºF) and bring water to a boil for the spaghetti. Separate the cauliflower into florets, drizzle with oil, season with salt and pepper, place on a parchment-lined baking sheet, and bake for 15-20 minutes.

 Cook the spaghetti and drain, reserving half a cup of the cooking water. Beat the eggs and mix with the milk, cheese, and pepper.

Fry the chopped bacon and transfer to a plate. In the same pan, sauté the finely chopped onion and garlic, pour in the wine, and bring to a boil. Gently stir in the egg mixture, stirring constantly to prevent the eggs from curdling.

Stir the spaghetti, cauliflower, and frozen peas into the sauce, adding any remaining cooking water if needed. Adjust the salt and pepper and divide among plates. When serving, top the spaghetti with the fried bacon.

Enjoy!