Lower Fat Spaghetti Carbonara


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This lower fat version uses turkey bacon.

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  • 1 lb. spaghetti uncooked
  • 6 oz. turkey bacon, finely chopped
  • 3 cloves garlic, minced
  • 2/3 C. dry white wine
  • 1 C. egg substitute
  • 1/3 C. fresh parsley chopped
  • 1/3 C. parmesan cheese, grated
  • salt
  • freshly ground pepper

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Prepare pasta according to package directions. While pasta is cooking, cook the bacon and garlic in a small sauté pan over medium-low heat until the garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes. Add the wine, increase heat, bring the wine to a boil, and cook until it has reduced by about half. Pour mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and freshly ground pepper and serve.

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