Creamy Tuscan Spaghetti with Scallops

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the spaghetti according to package instructions, until al dente. Reserve 1/2 cup of pasta water, and drain the rest of the spaghetti. Set aside.

Step 2

In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place on paper towel lined plate, to drain excess grease. Set aside. Also drain the skillet.

Step 3

In the same skillet, add 1 tablespoon olive oil. Add the scallops to the skillet and sear for 2-3 minutes on each side or until golden brown and cooked through. Remove the scallops from the skillet and set aside.

Step 4

In the same skillet, add remaining 1 tablespoon olive oil. Add the minced garlic and saute for 1-2 minutes or until fragrant. Do not burn the garlic.

Step 5

Reduce the heat to medium low and pour in the heavy cream, stirring to combine. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly.

Step 6

Gradually add the parmesan cheese to the sauce, stirring continuously, until melted and smooth. If the sauce is too thick, you can thin it with the reserved pasta water

Step 7

Season the sauce with salt and pepper and dried cilantro to taste, adjusting as needed.

Step 8

Add the cooked spaghetti to the skillet, tossing gently to coat it evenly with the creamy sauce.

Step 9

To serve, divide the creamy Tuscan Spaghetti among serving plates. Top each portion with the seared scallops and cooked bacon. Next time, garnish with chopped fresh parsley.