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Spaghetti Carbonara

Spaghetti Carbonara

Cooking Light JUNE 2004

  • Yield: 4 servings (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 363
  • Calories from fat: 24%
  • Fat: 9.7g
  • Saturated fat: 4.8g
  • Monounsaturated fat: 3.1g
  • Polyunsaturated fat: 1.1g
  • Protein: 16.2g
  • Carbohydrate: 48.9g
  • Fiber: 1.6g
  • Cholesterol: 20mg
  • Iron: 3.1mg
  • Sodium: 526mg
  • Calcium: 163mg
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Spaghetti Carbonara recipe

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