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“From Self Magazine.”
READY IN:
25mins
SERVES:
6
YIELD:
6 1/2 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat oven to 425º. Coat a cookie sheet with cooking spray. Spread bacon on sheet and bake until crisp, 15 to 20 minutes. Set aside.
  2. Whisk egg yolks, yogurt, Parmesan (reserve 2 tbsp for garnish) and pepper in a bowl until smooth.
  3. Place peas in a colander and set it in the sink. Cook pasta in a stockpot as directed on the package; drain pasta over peas to defrost them. Return pasta-pea mixture to stockpot and place over very low heat. Add egg mixture and bacon and toss about 1 minute, until egg mixture evenly coats noodles.
  4. Turn off heat, add half-and-half and stir well. Top with basil and reserved Parmesan and serve immediately.

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