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Spaghetti Carbonara

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Spaghetti Carbonara
  • Prep Time 10 min
  • Total Time 25 min
  • Servings 6
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Dinner ready in 25 minutes! Enjoy this cheesy pasta recipe made with bacon – perfect if you love Italian cuisine.

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

Directions

  • 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.
Tips  

This recipe uses pasteurized fat-free cholesterol-free egg product instead of raw eggs. This eliminates the risk of contracting salmonella from eating raw or undercooked eggs.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (about 1 1/2 cups)
Calories
450
(
Calories from Fat
110
)
Daily Value
Total Fat
13g
19%
(
Saturated Fat
5g
25%
,
Trans Fat
0g
)
Cholesterol
25mg
8%
Sodium
450mg
19%
Potassium
170mg
5%
Total Carbohydrate
62g
21%
(
Dietary Fiber
5g
19%
,
Sugars
2g
)
Protein
22g
Daily Value*:
Vitamin A
8%
8%
Vitamin C
0%
0%
Calcium
25%
25%
Iron
20%
20%
Exchanges:
4 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.
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