Creamy Tuscan Spaghetti with Jumbo Scallops: A Rich and Savory Delight

Cook the spaghetti according to the package instructions until al dente. Drain, reserving about 1/2 cup of pasta water, and set aside.
Step 2: Cook the Bacon
In a large skillet, cook the chopped bacon over medium heat until crispy. Remove the bacon from the skillet and place it on a paper towel-lined plate to drain excess grease. Set aside.
Step 3: Sear the Scallops
In the same skillet, add 1 tablespoon of olive oil. Once hot, add the jumbo scallops to the skillet and sear for 2-3 minutes on each side, or until golden brown and cooked through. Remove the scallops from the skillet and set aside.
Step 4: Make the Creamy Tuscan Sauce
In the same skillet, add the remaining 1 tablespoon of olive oil. Add the minced garlic and sauté for 1-2 minutes, or until fragrant.
Reduce the heat to medium-low and pour in the heavy cream, stirring to combine. Let the sauce simmer gently for 2-3 minutes, allowing it to thicken slightly.
Gradually add the grated Parmesan cheese to the sauce, stirring continuously until melted and smooth. If the sauce is too thick, thin it out with some of the reserved pasta water.
Step 5: Combine and Serve
Season the sauce with salt and pepper to taste, adjusting as needed.
Add the cooked spaghetti to the skillet, tossing gently to coat it evenly with the creamy Tuscan sauce.
Divide the creamy Tuscan spaghetti among serving plates. Top each portion with the seared jumbo scallops and crispy bacon.
Garnish with fresh cilantro leaves for an added burst of color and flavor.
Serving and Storage Tips