Spaghetti Carbonara

By melanieroe

Prep Time: 10 min
Total Time: 25 min
Makes: 6 servings

Nutrition Information:
1 Serving (about 1 1/2 cups): Calories 450 (Calories from Fat 110); Total Fat 13g (Saturated Fat 5g, Trans Fat 0g); Cholesterol 25mg; Sodium 450mg; Total Carbohydrate 62g (Dietary Fiber 5g, Sugars 2g); Protein 22g Percent Daily Value*: Vitamin A 8%; Vitamin C 0%; Calcium 25%; Iron 20% Exchanges: 4 Starch; 0 Other Carbohydrate; 0 Vegetable; 1/2 Medium-Fat Meat Carbohydrate Choices: 4
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 1 package (16 oz) spaghetti
• 1 clove garlic, finely chopped
• 6 slices bacon, cut into 1-inch pieces
• 3/4 cup fat-free cholesterol-free egg product
• 1 tablespoon olive or vegetable oil
• 1/2 cup freshly grated Parmesan cheese
• 1/2 cup freshly grated Romano cheese
• 2 tablespoons chopped fresh parsley
• 1/4 teaspoon pepper
• Additional freshly grated Parmesan cheese, if desired
• Freshly ground pepper, if desired
• Side dish: frozen garlic bread

Details

Servings 6
Adapted from bettycrocker.com

Preparation

Step 1

1. In 4-quart Dutch oven, cook spaghetti as directed on package.
2. Meanwhile, in 10-inch skillet, cook garlic and bacon over medium heat, stirring occasionally, until bacon is crisp; drain.
3. In small bowl, mix egg product, oil, 1/2 cup Parmesan cheese, the Romano cheese, parsley and 1/4 teaspoon pepper.
4. Drain spaghetti; return to Dutch oven. Add bacon mixture and egg product mixture. Cook over low heat, tossing mixture constantly, until egg product coats spaghetti; remove from heat. Serve with additional Parmesan cheese and freshly ground pepper.