Low-Fat Spaghetti Carbonara
(Serves 6-8)
1 pound spaghetti or thin
spaghetti, uncooked
6 ounces turkey bacon, finely chopped
3 cloves garlic, minced
2/3 cup dry white wine
1 cup egg substitute
1/3 cup chopped parsley
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper to taste
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. |
