Low-Cal Carbonara

1/2 cup grated Parmigiano Reggiano (divided)Spaghetti carbonara

1/3 cup, plus 2 tablespoons 2% milk

1/4 cup Egg Beater – egg substitute

1/2 teaspoon salt

1/4 crushed red pepper

8 ounces uncooked linguine

6 good bacon slices

1 cup onion (chopped)

2 large garlic cloves (minced)

Combine 1/3 cup Parmesan cheese, and the next 4 ingredients in a bowl.  Stir well, and set aside.  *Cook pasta according to package directions.  Cook bacon in a skillet over medium high heat, until crisp.  Remove bacon to paper towels to drain, reserve 2 teaspoons drippings in pan.  Add onion and garlic to drippings – sauté about 5 minutes or until tender.  When pasta is ready, drain and return to its pan.  Drizzle Egg Beater, crumble bacon, and add onion mixture to pasta – toss to coat.  Place over low heat and cook for 1 minute.  Serve immediately – sprinkle about 1 1/2 teaspoon of cheese over each serving.  Makes approximately 5 servings.

* Omitting oil and salt when you boil the pasta makes this dish at about 300 calories per serving


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