Serves: 8
Total Calories: 204
1. Cook the spaghetti according to package directions. Drain and keep warm.
2. Meanwhile, in a food processor or blender, puree the eggs and cottage cheese until smooth set aside.
3. In a large nonstick skillet, heat the oil. Cook the bacon until well browned, about 4 minutes. Add the hot cooked pasta, the egg mixture, and the Romano cheese toss in the pan until the eggs are cooked through, about 3 minutes. Serve immediately.
EXCHANGES
2 1/2 Starch
1 Lean Meat
1/2 Fat
NUTRITION FACTS
Calories 279
Calories from Fat 85
Total Fat 9g
Saturated Fat 3g
Cholesterol 85mg
Sodium 351mg
Carbohydrate 33g
Dietary Fiber 1g
Sugars 3g
Protein 15g
This Spaghetti Carbonara, Creamy Version recipe is from the Forbidden Foods Diabetic Cooking Cookbook. Download this Cookbook today.
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