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       Volume I - June 19, 2009

Spaghetti Carbonara

Serves: 6

Download this recipe.

1 (16-ounce) package spaghetti
1 clove garlic, finely chopped
6 slices bacon, cut into 1-inch pieces
3/4 cup fat-free cholesterol-free egg substitute
1 tablespoon olive or vegetable oil
1/2 cup freshly grated Parmesan cheese
1/2 cup freshly grated Romano cheese
2 tablespoons chopped fresh parsley
1/4 teaspoon pepper
Freshly grated Parmesan cheese, if desired
Freshly ground pepper, if desired

1. Cook spaghetti in Dutch oven as directed on package.

2. While spaghetti is cooking, cook garlic and bacon in 10-inch skillet over medium heat, stirring occasionally, until bacon is crisp; drain.

3. Mix egg product, oil, 1/2 cup Parmesan cheese, the Romano cheese, parsley and 1/4 teaspoon pepper.

4. Drain spaghetti; return to Dutch oven. Add bacon mixture and egg product mixture. Cook over low heat, tossing mixture constantly, until egg product coats spaghetti. Remove from heat. Serve with Parmesan cheese and pepper.

From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

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