Spaghetti Carbonara
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Ingredients
5 eggs
4 turkey bacon slices, cooked, chopped
2 cloves garlic, finely chopped
1/2 cup (125 mL) dry white wine or vegetable or chicken broth
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
Nutritional Facts
Amount Per Serving
571 Calories
Fat
14g
Sugars
7g
Protein
29g
Fibre
3g
Carbohydrate
77g
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.