Maggiano's Little Italy Copycat Recipe
12 oz dry spaghetti
1 1/2 tablespoons smoked bacon, cooked
1/4 cup sugar snap peas, cut in half
6 oz lobster meat, cooked
1 1/4 cup heavy cream
2-3 tablespoons roasted garlic
2 tablespoons butter
salt & pepper
1 tablespoon Parmesan cheese, grated
1 tablespoon truffle oil
1 teaspoon chopped parsley
fresh ground black pepper
Pasta: Cook Spaghetti in boiling salted water according to package instructions drain and reserve.
Sauce: In a saute pan, heat the smoked bacon, sugar snap peas, roasted garlic with 10 oz of heavy cream bring to a boil and reduce for 2 minutes and cook together for 2 minute until the peas are tender.
Add the spaghetti, butter, salt and pepper as needed, Parmesan cheese and cook for about 30 seconds or until the sauce begins to thicken and toss gently.
To Serve: Plate bringing the lobster, bacon and snap peas to the top. Garnish the top of the dish with Parmesan cheese, truffle oil drizzle, chopped parsley and fresh ground black pepper.