Spaghetti alla Carbonara
Hot cooked pasta tossed with beaten egg, sun-dried tomatoes, Canadian bacon and pine nuts
- 1 pkg (16 oz each) dry spaghetti, uncooked
- 1/2 teaspoon Pure Wesson® Canola Oil
- 1 pkg (6 oz each) Canadian-style bacon, cut into thin strips
- 1/4 cup pine nuts
- 12 oil-packed dried tomatoes, drained, cut into thick strips
- 3/4 cup Egg Beaters® Original
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh chives
- 1/2 teaspoon ground black pepper
- 1/4 cup grated Parmesan cheese
- Cook pasta according to package directions, omitting salt. Meanwhile, heat oil in medium skillet over medium-high heat. Add Canadian bacon, pine nuts and tomatoes; mix well. Cook 4 minutes, or until pine nuts are golden brown and bacon is lightly browned, stirring occasionally. Remove from heat; set aside.
- Mix Egg Beaters, parsley, chives, pepper and cheese in medium bowl; set aside.
- Set colander over large heatproof bowl. Pour pasta and hot water into colander. Lift colander out of water to drain pasta; pour hot water out of bowl. IMMEDIATELY place pasta in hot bowl and add Egg Beaters mixture. Toss to evenly coat pasta and set egg. Add bacon mixture; toss to coat.
|Amount per Serving|
|% Daily Value*|
|Total fat||7 g||11%|
|Saturated fat||2 g||8%|
|Dietary fiber||4 g||15%|
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