Spaghetti Carbonara

Ingredients

5 eggs
4 turkey bacon slices, cooked, chopped
2 cloves garlic, finely chopped
1/2 cup (125 mL) dry white wine*
1/2 cup (125 mL) evaporated skim milk
1/2 cup (125 mL) parsley, fresh chopped
1/2 cup (125 mL) parmesan cheese, grated
1 pkg (375 g) spaghetti, cooked and hot
to taste salt and pepper
* White wine can be replaced with vegetable or chicken broth.

Directions

Whisk eggs lightly; set aside. Saute bacon with garlic in a non stick skillet for about 1 minute. Stir in wine and bring to boil; turn off heat and let stand for 10 minutes. Whisk evaporated milk, eggs 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. Stir egg mixture into spaghetti. Season with salt and pepper. Serve immediately.

Makes: 4 servings

Preparation: 5 minutes

Cooking: 8 minutes

Standing: 10 minutes

Nutrients per serving:

Calories: 595
Protein: 31.1 g
Carbohydrate: 76.0 g
Fat: 16.5 g