Low-Fat Spaghetti Carbonara

Low-Fat Spaghetti Carbonara

1 pound Spaghetti or Thin Spaghetti – uncooked
6 ounces turkey bacon – finely chopped
3 cloves garlic – minced
2/3 cup dry white wine
1 cup egg substitute
1/3 cup chopped parsley
1/3 cup grated Parmesan cheese
Salt and freshly ground pepper – to taste

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.