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Low-fat Spaghetti Carbonara

Yield: 4 Servings

Ingredients and directions for this recipe

1 lb Spaghetti or Thin Spaghetti
-- uncooked
6 oz Turkey bacon
-- finely chopped
3 Garlic cloves; minced
2/3 c Dry white wine
1 c Egg substitute
1/3 c Chopped parsley
1/3 c Grated Parmesan cheese
Salt
Freshly ground pepper

Prepare pasta according to package directions. While pasta is
cooking, cook the bacon and garlic in a small saute pan over
medium-low heat until the garlic is aromatic and the bacon is lightly
browned, about 3 to
4 minutes.

Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by about half. Pour mixture into a large serving bowl
and let it cool for 5 minutes. Stir in the egg substitute and the
parsley.

When pasta is done, drain it well and add it immediately to the bacon
mixture. Add Parmesan cheese and toss quickly. Season with salt and
freshly ground pepper and serve.

Each serving provides: 1003 Calories; 43.9 g Protein; 165 g
Carbohydrates; 13.9 g Fat; 34.7 mg Cholesterol; 827 mg Sodium.
Calories from Fat: 13%

See also:
Previous recipe Low-fat Sour Dairy Dressing
Next recipe Low-fat Spanish Rice

Or try one of these recipes:
Fire And Ice
Qormeh Sabzi (stewed Lamb)