Creamy Tuscan Spaghetti with Jumbo Scallops

INGREDIENTS:

For the Creamy Tuscan Sauce:
• 8 oz spaghetti
• 1 lb jumbo scallops, rinsed 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

DIRECTIONS:

1. Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving about 1/2 cup of pasta water.
2. 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.
3. In the same skillet, add 1 tablespoon of olive oil. Add the 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.
4. 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.
5. 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 …