Recipes
Spaghetti Carbonara
A popular Italian dish, spaghetti carbonara traditionally combines eggs with pasta, cheese and bacon. Our lightened up version substitutes turkey bacon for a healthy yet tasty meal.
Serves
4
Prep Time
5 min
Cook Time
8 min
Print RecipeIngredients
- 4 sliced turkey bacon cooked, chopped
- 2 cloves garlic, finely chopped
- ½ cup (125 mL) dry white wine
- 5 eggs
- 1 pkg (375 g) spaghetti
- ½ cup (125 mL) evaporated skim milk
- ½ cup (125 mL) chopped fresh parsley
- ½ cup (125 mL) grated Parmesan cheese
- Salt and pepper, to taste
Instructions
- Step 1
Sauté bacon and garlic in non-stick skillet for about 1 minute. Stir in wine and bring to a boil; turn off heat and let stand for 10 minutes. Meanwhile, cook spaghetti according to package directions.
- Step 2
Whisk eggs and evaporated milk until blended. Whisk egg mixture and parsley into bacon mixture. Heat over medium-low heat, whisking constantly, until mixture thickens slightly, about 5 minutes. Remove from heat. Stir in Parmesan cheese.
- Step 3
Drain spaghetti. Stir egg mixture into spaghetti.
- Step 4
Season with salt and pepper. Serve immediately.
Tips
White wine can be replaced with chicken broth or vegetable broth.
Nutrition Facts
| Per serving | |
|---|---|
| Calories | 571 |
| Fat | 14 g |
| Saturated Fat | 5 g |
| Trans Fat | 0 g |
| Carbohydrate | 77 g |
| Fibre | 3 g |
| Sugars | 7 g |
| Protein | 29 g |
| Sodium | 446 mg |
