Spaghetti Carbonara
A popular Italian dish, spaghetti carbonara traditionally combines eggs with pasta, cheese and bacon. Our lightened up version substitutes turkey bacon for a healthy yet tasty meal.
- Serves:
- 4
- Prep Time:
- 5 min
- Cook Time:
- 8 min
Ingredients
Nutrition Facts
- Calories
- 571
- Fat
- 14 g
- Saturated Fat
- 5 g
- Trans Fat
- 0 g
- Carbohydrate
- 77 g
- Fibre
- 3 g
- Sugars
- 7 g
- Protein
- 29 g
- Sodium
- 446 mg
- Cholesterol
- 0 mg
- 4 sliced turkey bacon cooked, chopped
- 2 cloves garlic, finely chopped
- ½ cup ( 125 mL ) dry white wine
- 5 eggs
- 1 pkg (375 g) spaghetti
- ½ cup ( 125 mL ) evaporated skim milk
- ½ cup ( 125 mL ) chopped fresh parsley
- ½ cup ( 125 mL ) grated Parmesan cheese
- Salt and pepper, to taste
Instructions
-
Sauté bacon and garlic in non-stick skillet for about 1 minute. Stir in wine and bring to a boil; turn off heat and let stand for 10 minutes. Meanwhile, cook spaghetti according to package directions.
-
Whisk eggs and evaporated milk until blended. Whisk egg mixture and parsley into bacon mixture. Heat over medium-low heat, whisking constantly, until mixture thickens slightly, about 5 minutes. Remove from heat. Stir in Parmesan cheese.
-
Drain spaghetti. Stir egg mixture into spaghetti.
-
Season with salt and pepper. Serve immediately.
Notes
White wine can be replaced with chicken broth or vegetable broth.