- 2 tablespoons butter
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (16-ounce) jar Alfredo sauce
- 1 (8-ounce) package cream cheese, cut into squares
- 1/2 cup heavy cream
- 1 1/2 cups white cheddar (or Havarti cheese), shredded
- 1 (16-ounce) package spaghetti pasta
- 2 eggs, beaten
- 1/2 cup light cream
- 1 (16-ounce) package frozen baby peas
- 1 cup Parmesan cheese, grated
- 10 slices bacon, cooked & crumbled
Step 1: Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking dish with nonstick cooking spray and set aside.
Step 2: In a large saucepan, melt the butter over medium heat. Add the onion and garlic and sauté until tender, about 4 to 5 minutes.
Step 3: Stir in the Alfredo sauce, cream cheese, and heavy cream, and bring to a simmer over medium low heat.
Step 4: Add the cheddar or Havarti cheese and stir until the mixture is melted and smooth. Remove the saucepan from the heat.
Step 5: Bring a large pot of salted water to a boil. Add the spaghetti and cook until al dente, according to package directions.
Step 6: Meanwhile, combine the eggs and light cream in a large bowl and mix well using a wire whisk until blended.
Step 7: Place the frozen peas in a colander in the sink. When the spaghetti is cooked, drain it into the colander over the peas.
Step 8: Immediately stir the pasta and peas into the egg mixture in the bowl until coated.
Step 9: Stir the coated pasta and peas into the sauce mixture in the saucepan along with 1/2 cup of the Parmesan cheese and the bacon.
Step 10: Pour this mixture into the prepared casserole dish and top with the remaining Parmesan cheese.
Step 11: Bake the casserole for 30 to 40 minutes or until the mixture is set and top begins to brown.
Step 12: Cut into squares to serve.
Enjoy this delicious pasta casserole from TheSpruceEats!