|Turkey bacon||4 Ounce, cut into 1" pieces|
|Garlic||2 Clove (10 gm), minced|
|1% milk||1 Cup (16 tbs)|
|Ground black pepper||1⁄2 Teaspoon|
|Ground nutmeg||1⁄4 Teaspoon|
|Frozen peas||1 Cup (16 tbs), thawed|
|Grated romano cheese||1⁄2 Cup (8 tbs)|
|Chopped italian parsley||2 Tablespoon (Use Fresh)|
Cook the spaghetti in a large pot of boiling water according to the package directions.
Transfer to a large bowl and keep warm.
Cook the bacon in a medium no-stick skillet over medium heat for 5 to 7 minutes, or until crisp.
Add the garlic; cook and stir for 1 minute.
Transfer to the bowl with the pasta.
In a medium saucepan, whisk together the egg whites and egg.
Whisk in the milk, pepper, salt, and nutmeg.
Whisk gently over medium heat for 5 to 7 minutes, or until thick and creamy.
Pour the sauce over the pasta mixture.
Add the peas and Romano.
Toss to combine.
Sprinkle with the parsley.