Lower Fat Pasta Carbonara 1) Beat eggs lightly with fork. Sprinkle with the freshly ground salt and pepper.
- 2 eggs
- 4 ounces Canadian Bacon, diced
- 1/8 cup pine nuts
- 2 Tbs. fresh chopped parsley
- 2 Tbs. fresh snipped chives
- 1/4 cup fresh grated Parmesan cheese
- 3 sun dried tomatoes, ground or very finely
- chopped
- to yield 1 Tbs.
- Green onions, thinly sliced for garnish
2) Drop the spaghetti into boiling water and cook about 10 minutes or until al dente. Drain over a large bowl, then pour the
water out of the bowl, leaving it heated.
3) While the spaghetti is cooking, heat 1 tsp. oil in a large skillet. Add Canadian bacon and pine nuts. Sauté until lightly browned, then transfer to the heated bowl. Add remaining oil to the heated skillet. Scrape the residue off the bottom of the pan and pour into the heated bowl.
4) Stir the beaten egg, parsley, chives, cheese and sun dried tomatoes into the bowl.
5) Add the spaghetti and toss to cover with the egg mixture, which will be cooked by the spaghetti's heat.
Season with additional salt and pepper if desired.
Serve with a tossed salad and crunchy bread.Serves 4 at 413 calories per serving.