Spaghetti alla Carbonara
20Prep Time Minutes
30Total Time Minutes
8Number of Ingredients
1 pkg (16 oz each) dry spaghetti, uncooked
1/2 teaspoon Pure Wesson® Canola Oil
1 pkg (6 oz each) Canadian-style bacon, cut into thin strips
1/4 cup pine nuts
12 oil-packed dried tomatoes, drained, cut into thick strips
3/4 cup Egg Beaters® Original
1/4 cup chopped fresh parsley
1/4 cup chopped fresh chives
1/2 teaspoon ground black pepper
1/4 cup grated Parmesan cheese
|% Daily Value|
|Total Fat||7 g||11%|
|Saturated Fat||2 g||8%|
|Dietary Fiber||4 g||15%|
|Vitamin C||14 mg||24%|
|Vitamin A||580 iu||12%|
Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in medium skillet over medium-high heat. Add Canadian bacon, pine nuts and tomatoes; mix well. Cook 4 minutes, or until pine nuts are golden brown and bacon is lightly browned, stirring occasionally. Remove from heat; set aside.
Mix Egg Beaters, parsley, chives, pepper and cheese in medium bowl; set aside.
Set colander over large heatproof bowl. Pour pasta and hot water into colander. Lift colander out of water to drain pasta; pour hot water out of bowl. IMMEDIATELY place pasta in hot bowl and add Egg Beaters mixture. Toss to evenly coat pasta and set egg. Add bacon mixture; toss to coat.