Spaghetti Carbonara

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Category : Pastas/Risottos

Recipe : Spaghetti Carbonara

Egg substitute and Canadian-style bacon fill in for traditional eggs and pancetta (the
delicate and very fatty Italian bacon)--but all the great taste is still here. Cannellini-
stuffed Peppers or Sweet and Sour Onions would be a great contorno, or side dish.

Makes 4 servings

2 ounces well-trimmed Canadian-style bacon, julienned
3 medium shallots, finely chopped
2 teaspoons olive oil
2 teaspoons reduced-calorie tub margarine
2 garlic cloves, bruised
6 ounces spaghetti
2/3 cup fat-free egg substitute
1 1/2 ounces Parmesan cheese, grated
1 tablespoon minced fresh flat-leaf parsley
Freshly ground black pepper, to taste

In a large nonstick skillet over medium heat, combine the bacon, shallots, oil,
margarine and garlic. Cook 5 minutes, until the garlic is golden; remove and
discard the garlic. Reserve the remaining ingredients in the skillet; set aside and
keep warm.
Meanwhile, in a large pot of boiling water, cook the spaghetti according to
package directions. Drain and add to the shallot mixture.
Return the bacon mixture to low heat. Add the egg substitute and cheese; toss to
coat thoroughly. Transfer to a large serving bowl and sprinkle with the parsley
and pepper. Divide evenly among 4 plates and serve.

SERVING (3/4 CUP) PROVIDES: 3/4 Fat, 1 1/2 Proteins, 2 Breads.

PER SERVING: 290 Calories, 8 g Total Fat, 3 g Saturated Fat, 15 mg Cholesterol, 484
mg Sodium, 35 g Total Carbohydrate, 1 g Dietary Fiber, 17 g Protein, 176 mg Calcium