Jumbo Creamy Tuscan Spaghetti with Scallops

Ingredients

• 240 ml spaghetti
• 1 kg jumbo scallops, whole, washed, and dried
• 6 slices of bacon, chopped
• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh coriander leaves for garnish

Preparation

1. Cook the spaghetti according to package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
2. In a large skillet, cook the chopped bacon over medium heat until crispy. Remove bacon from the pan and drain excess oil on paper towels. Set aside.
3. In the same skillet, add 1 tablespoon of olive oil. Cook the scallops for 2-3 minutes on each side until golden brown and cooked through. Remove from the pan and set aside.
4. Add the remaining olive oil to the skillet. Add chopped garlic and cook for 1-2 minutes until fragrant.
5. Increase the heat to medium and pour in the heavy cream, whisking to combine. Cook the sauce for 2-3 minutes until it thickens slightly.
6. Gradually add grated Parmesan cheese to the sauce, stirring until melted and smooth. If the sauce is too thick, add reserved pasta water as needed.
7. Season the sauce with salt and pepper to taste, adjusting as necessary.
8. Add the cooked spaghetti to the skillet and gently toss to coat evenly with the creamy Tuscan sauce.
9. To serve, divide the Tuscan spaghetti among plates and top each serving with jumbo scallops and crispy bacon. Garnish with fresh coriander leaves. Enjoy!