Spaghetti Carbonara

Spaghetti Carbonara
Spaghetti Carbonara

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    package (16 ounces) dry spaghetti

  • 1/2

    teaspoon Wesson® Pure Canola Oil

  • 1

    package (6 ounces) Canadian bacon, cut into thin strips

  • 1/4

    cup pine nuts

  • 12

    sun-dried tomatoes packed in oil, drained, cut into thin strips

  • 3/4

    cup (6 ounces) Egg Beaters® Egg Product

  • 1/4

    cup chopped fresh parsley

  • 1/4

    cup chopped fresh chives

  • 1/2

    teaspoon ground black pepper

  • 1/4

    cup grated Parmesan cheese

Directions

1. Cook pasta according to package directions. Meanwhile, heat oil in medium skillet over medium-high heat. Add Canadian bacon, pine nuts and tomatoes; mix well. Cook 4 minutes, or until pine nuts are golden brown and bacon is lightly browned, stirring occasionally. Remove from heat; set aside. 2. Mix Egg Beaters, parsley, chives, pepper and cheese in medium bowl; set aside. 3. Set colander over large heatproof bowl. Pour pasta and hot water into colander. Lift colander out of water to drain pasta; pour hot water out of bowl. IMMEDIATELY place pasta in hot bowl and add Egg Beaters mixture. Toss to evenly coat pasta and set egg. Add bacon mixture; toss to coat.

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