Creamy Tuscan Spaghetti with Jumbo Scallops

Cook the Spaghetti: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions, until al dente. Drain and set aside.

Cook the Bacon: In a large skillet, cook the chopped bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon from the skillet and set aside, leaving a little bacon grease in the skillet.

Sear the Scallops: In the same skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the scallops with salt and pepper, then sear them for about 2-3 minutes on each side until golden brown and cooked through. Remove the scallops from the skillet and set aside.

Prepare the Sauce: In the same skillet, add the minced garlic and cook for 1 minute, until fragrant. Pour in the heavy cream and bring to a simmer. Stir in the grated Parmesan cheese and cook until the sauce thickens slightly, about 3-4 minutes. Season with salt and pepper to taste.

Combine the Dish: Add the cooked spaghetti to the sauce, tossing to coat the pasta evenly in the creamy sauce. Add the crispy bacon and seared scallops, gently mixing to combine.

Serve: Plate the creamy Tuscan spaghetti and top with fresh cilantro leaves for garnish. Serve immediately.

Serving and Storage Tips