Pasta Carbonara with Bacon

 

6

oz uncooked fettuccine or spaghetti

4

slices bacon, cut into 1-inch pieces (1/4 lb)

1

clove garlic, chopped

1

egg

3/4

cup milk

3/4

cup freshly grated Parmesan cheese

1/4

teaspoon freshly ground black pepper

4

cups fresh baby spinach leaves

3/4

cup chopped plum (Roma) tomato (1 medium)

1/2

cup thinly sliced green onions (8 medium)

1

container (6 oz) Yoplait® Greek Fat Free plain yogurt

• 1 Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp. Drain; remove from skillet, and set aside.
• 2 In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato and green onions. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender.
• 3 Stir in yogurt; cook over low heat just until heated through.