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Categories:Viewed: 41 - Published at: 9 years ago
Ingredients
- 8 ounces whole-wheat spaghetti
- Nonstick cooking spray
- 1 large yellow onion, sliced thin
- Salt and freshly ground black pepper
- 4 garlic cloves, minced
- 1/2 cup evaporated skim milk
- 2 large egg yolks
- 1/3 cup real bacon bits, such as Hormel Real Bacon Bits
- 1/3 cup grated Parmigiano-Reggiano cheese
Method
- Bring a large pot of salted water to a boil.
- Add the pasta and cook according to the package directions, about 10 minutes.
- Drain.
- While the pasta is cooking, heat a large cast-iron skillet over high heat.
- When the skillet is hot, spray it with cooking spray and add the sliced onion.
- Season the onion with salt and pepper to taste and saute, stirring occasionally, for 6 minutes or until almost tender.
- Reduce the heat to medium-low and add the garlic.
- Continue to cook until the onion is tender, about 5 minutes.
- Meanwhile, in a small bowl, whisk together the evaporated milk and the egg yolks.
- Add the bacon and the pasta to the skillet containing the onions and garlic, and mix well.
- Remove the skillet from the heat and add the egg mixture.
- Toss the pasta with tongs to coat it, allowing the residual heat to thicken the sauce.
- Stir in the cheese, and season the pasta with salt and pepper to taste, if desired.
- Serve immediately.
- Fat: 51.6g (before), 7g (after)
- Calories: 967 (before), 331 (after)
- Protein: 19g
- Carbohydrates: 52g
- Cholesterol: 119mg
- Fiber: 5
- Sodium: 584mg
