Ingredients:
16 ounces (one box) thin spaghetti noodles
½ cup Parmesan-Romano cheese
4 tbsp. (1/2 stick) unsalted butter
1½ cups milk
½ cup Buttermilk
1 egg white
6 slices bacon cooked and crumbled
1 can sweet peas, drained
2 tbsp. flour
¼ tsp salt
½ tsp black pepper
½ tsp garlic powder
½ tsp dried oregano
¼ tsp basil
1 tbsp. dried parsley flakes
Directions:
In a large sauce pot, cook noodles according to package directions and drain from water when done. Place noodles back into the large pot and remove from heat. In another medium pot add butter and begin to melt. Then add salt, pepper, garlic, oregano, basil and parsley. Mix with melted butter. Add flour and whisk until forms dough. Pour ½ cup milk and whisk until mixture thickens. Add one cup of milk and whisk until thickens. Then add buttermilk and whisk. Add one egg white and stir into the mixture. Allow to cook for about 2 minutes while whisking together. Then add ½ cup of Parmesan-Romano cheese and stir until melted into the mixture. Add peas and bacon to the cooked noodles and toss together. Then add sauce mix and toss together thoroughly. Serve.