Jumbo Creamy Tuscan Spaghetti with Scallops

Ingredients:

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

Preparation:

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

Enjoy your creamy Tuscan spaghetti with the delightful flavors of scallops and bacon!