Spaghetti Carbonara

 

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

• 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.