Serves: 8
Total Calories: 305

1 pound spaghetti
1/2 pound bacon, diced
1 egg, lightly beaten
3/4 cup grated Parmesan cheese or Pecorino Romano Cheese
2 tablespoons low-fat milk (1%)
1 clove garlic, minced
dash ground black pepper

1. Cook the spaghetti according to package directions. Drain and keep warm.

2. Meanwhile, in a large skillet on medium-high, cook the bacon until crisp, 6-8 minutes. Drain on a paper towel-lined plate.

3. In a medium bowl, whisk together the egg, cheese, milk, garlic, and pepper to a thick paste. Stir into the hot, cooked spaghetti and toss until the egg begins to cook. Place in a microwavable serving dish and microwave on high until the egg is fully cooked, 45-60 seconds. Remove and top with bacon pieces. Serve immediately.

NOTE: Serve with baby carrots or carrot sticks, or a crisp salad with a variety of leafy greens (try spinach, arugula, radicchio, or baby Swiss chard). The bitterness of the greens complements the rich carbonara beautifully.

EXCHANGES
3 Starch
1 Lean Meat
1/2 Fat

NUTRITION FACTS
Calories 312
Calories from Fat 81
Total Fat 9g
Saturated Fat 4g
Cholesterol 45mg
Sodium 330mg
Carbohydrate 43g
Dietary Fiber 2g
Sugars 3g
Protein 15g

Nutritional Facts:

Serves: 8
Total Calories: 305
Calories from Fat: 80

More Recipes from the Forbidden Foods Diabetic Cooking Cookbook:
Baked Stuffed Shells or Manicotti
Baked Ziti with Eggplant
Fettuccine Alfredo
Hawaiian Pizza
Lasagna
Onion Pizza
Pizza Dough
Pizza Margherita
Rigatoni Primavera
Sausage Pizza
Spaghetti Carbonara
Spaghetti Carbonara, Creamy Version
Spaghetti with Meatballs