Pasta Carbonara

Sometimes I don't like to mess with main courses plus sides and a whole slew of dishes.  From time to time I like to make one large dish that serves as the entire meal with no sides needed.  Quite often a all encompassing meal will mean your sacrificing something, like health, or taste.  Both of which I'm not interested in giving up. 

 I found this tasty, light and easy pasta dish that is the healthy version of an all-time favorite to many.  Curl up with a bowl of this pasta for dinner or a quick and different lunch.  Give this one a shot.  It may become a regular.

Makes 6 servings (1 cup each)

Prep: 5 minutes

Cook: 15 minutes

Pasta Carbonara (Nutrition info at bottom of post)

*recipe from cooking light

Print Recipe

12 ounces uncooked spaghetti

6 ounces turkey-bacon slices, chopped

2 garlic cloves, minced

1/4 cup grated Parmesan cheese

2 Tablespoons minced fresh parsley

1/4 teaspoon black pepper

1 cup 2% reduced-fat milk (I used 1%- even healthier!)

6 Tablespoons egg substitute

Chopped fresh parsley (optional)

Bring a pot of salted water to a boil.  Add pasta; cook 8 minutes or until "al dente." Drain and keep warm.

 Cook bacon in a large nonstick skillet over medium-high heat until crisp; stir frequently.

 Add garlic, and saute 1 minute or until tender.

 Reduce heat to low; stir in spaghetti, cheese, minced parsley and pepper.

 In a bowl, combine the milk and egg substitute.  Stir milk mixture into spaghetti mixture, and cook over low heat 5 minutes or until sauce thickens, stirring constantly.  Garnish with fresh parsley, if desired.

 Serve and enjoy!  

Nutritional Value Per Serving:

362 Calories, 9.8g Fat, 18.7g Protein

45.2g Carb, 1.5g Fiber, 41mg Chol

2.7mg Iron, 471mg Sodium, 116mg Calc