Spaghetti Carbonara

Yield: 4 (1 1/2-cup) servings.
Recipe from Oxmoor House

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Nutritional Information

Amount per serving
  • Calories: 358
  • Calories from fat: 13%
  • Fat: 5.1g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.7g
  • Polyunsaturated fat: 0.9g
  • Protein: 19.8g
  • Carbohydrate: 56.5g
  • Fiber: 0.0g
  • Cholesterol: 17mg
  • Iron: 0.0mg
  • Sodium: 437mg
  • Calcium: 0.0mg


  • 1 tablespoon all-purpose flour
  • 1 cup evaporated skimmed milk
  • 1/4 cup frozen egg substitute, thawed
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 clove garlic, minced
  • 8 ounces spaghetti, uncooked
  • 1 cup frozen English peas and carrots, thawed
  • 1/4 cup freshly grated Parmesan cheese
  • 4 slices turkey bacon, cooked and crumbled
  • 1/2 teaspoon freshly ground pepper


  1. Place flour in a medium saucepan. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture is slightly thickened. Gradually stir about one-fourth of hot milk mixture into egg substitute. Add to remaining milk mixture, stirring constantly until thickened. Stir in parsley, basil, and garlic. Set aside, and keep warm.
  2. Cook pasta according to package directions, omitting salt and fat. Drain well. Combine pasta and sauce in a large bowl; toss lightly. Add peas and carrots, cheese, and bacon; toss lightly. Sprinkle with pepper, and serve immediately.
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