In a Dutch oven, cook bacon for about 5 minutes or until crisp. Drain on paper towels reserving about 1 tbsp. bacon drippings in the pan.
While bacon is cooking, chop shallots. Set aside.
After bacon cooked, add shallots to bacon drippings. Cook, stirring, for 1 minute.
Stir in soup, broth and cheese. Bring to a boil. Stir in the uncooked spaghetti.
Reduce heat to medium-low and cook for 10 minutes or until the spaghetti is tender and sauce thickened, stirring occasionally.
Stir in the peas. Crumble in bacon and season w/ salt and pepper.
Serve w/ additional cheese if desired.
Ingredients
Directions
In a Dutch oven, cook bacon for about 5 minutes or until crisp. Drain on paper towels reserving about 1 tbsp. bacon drippings in the pan.
While bacon is cooking, chop shallots. Set aside.
After bacon cooked, add shallots to bacon drippings. Cook, stirring, for 1 minute.
Stir in soup, broth and cheese. Bring to a boil. Stir in the uncooked spaghetti.
Reduce heat to medium-low and cook for 10 minutes or until the spaghetti is tender and sauce thickened, stirring occasionally.
Stir in the peas. Crumble in bacon and season w/ salt and pepper.
Serve w/ additional cheese if desired.