Spaghetti Carbonara

recipe

Yield:

4 servings (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 363
Caloriesfromfat 24 %
Fat 9.7 g
Satfat 4.8 g
Monofat 3.1 g
Polyfat 1.1 g
Protein 16.2 g
Carbohydrate 48.9 g
Fiber 1.6 g
Cholesterol 20 mg
Iron 3.1 mg
Sodium 526 mg
Calcium 163 mg

Ingredients

1 (9-ounce) package uncooked fresh linguine
3 slices precooked bacon (such as Oscar Mayer Ready-to-Serve bacon)
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
1 tablespoon butter
2 garlic cloves, minced
1/4 cup egg substitute
1/4 teaspoon salt
1/8 teaspoon black pepper
1/2 cup (2 ounces) grated fresh Parmesan cheese

Preparation

Cook pasta according to package directions, omitting salt and fat.

Heat bacon according to package directions. Cool and finely chop; set aside.

Combine the broth, wine, butter, and garlic in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat, and simmer for 1 minute. Remove from heat; stir in egg substitute, salt, and pepper. Add pasta; toss well. Stir in bacon and cheese; toss well.

Elaine Magee,

Cooking Light

June 2004
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