It has been quite awhile since I have posted a recipe, so here is one. I was craving Spaghetti Carbonara the other evening and that does not fit into my dietary guildines. Note I was craving the Traditional Italian version not the Americanized one that uses milk or cream as part of the process. I may do one of those at a later date, we shall see!
8 slices Louis Rich Turkey Bacon diced into small pieces
2 teaspoons olive oil or PAM-type olive oil Spray
4 ounces Dreamfield's Spaghetti
1/3 cup Egg Beaters
1/3 cup grated Parmesan cheese
1/3 cup grated Romano cheese
1/2 teaspoon Freshly ground black pepper
1 teaspoon sea salt
Put on pasta water to boil and add salt. Cook to your preference (about 10 minutes to al dente, which is how I like it).
Once pasta is added to water above, heat 1 teaspoon of olive oil in a frying pan over medium-high heat. Add diced turkey bacon and cook until crisp. Stir frequently. Cover frying pan and remove from heat.
Save some of the pasta water (about a half cup should do it) and then drain the pasta and return to pan. Add 1 teaspoon of olive oil to the empty pasta pot and heat over medium heat.
Add pasta back to pot, turn off heat and add turkey bacon and any drippings, Egg Beaters, pepper and cheeses. Stir well letting the heat of the ingredients cook the Egg Beaters. If the mixture is not creamy enough slowly stir in some of the hot pasta water you saved until it is the consistency you like. Place lid back on pot and allow to sit for one minute. Toss and serve with additional greated cheese of your choice.