In a 6 qt saucepot or Dutch oven, cook bacon over medium-high heat. Cook for about 5 minutes or until bacon crisp. Remove and drain on paper towels reserving 1 T drippings in the pan.
Meanwhile, chop shallot.
Add shallots (or onions) and cook, stirring, for 1 minute.
Stir in the soup, broth and cheese. Heat to a boil. Add in uncooked spaghetti and reduce heat to med-low.
Cook, stirring occasionally, for 10 minutes or until the spaghetti is tender and sauce thickened.
Stir in the peas and crumble in bacon.
Season with salt and pepper and mix well. Sprinkle with additional cheese before serving.
Ingredients
Directions
In a 6 qt saucepot or Dutch oven, cook bacon over medium-high heat. Cook for about 5 minutes or until bacon crisp. Remove and drain on paper towels reserving 1 T drippings in the pan.
Meanwhile, chop shallot.
Add shallots (or onions) and cook, stirring, for 1 minute.
Stir in the soup, broth and cheese. Heat to a boil. Add in uncooked spaghetti and reduce heat to med-low.
Cook, stirring occasionally, for 10 minutes or until the spaghetti is tender and sauce thickened.
Stir in the peas and crumble in bacon.
Season with salt and pepper and mix well. Sprinkle with additional cheese before serving.