Spaghetti Carbonara Recipe - Cooking Index
Spaghetti Carbonara Recipe - Cooking Index
| 1 lb | 454g / 16oz | Spaghetti |
| 1/2 lb | 227g / 8oz | Bacon - diced |
| 1 | Egg - lightly beaten | |
| 3/4 cup | 109g / 3.8oz | Grated Parmesan or Pecorino Romano cheese |
| 2 tablespoons | 30ml | Low-fat (1%) milk |
| 1 | Garlic clove - minced | |
| 1 | Freshly-ground black pepper |
Cook the spaghetti according to package directions. Drain and keep warm.
Meanwhile, in a large skillet on medium-high, cook the bacon until crisp, 6 to 8 minutes. Drain on a paper towel-lined plate.
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 microwaveable serving dish and microwave on high until the egg is fully cooked, 45 to 60 seconds. Remove and top with bacon pieces. Serve immediately.
This recipe yields 8 servings. Serving size: 1 cup.
Exchanges Per Serving: 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.
Source:
American Diabetes Association at http://www.diabetes.org
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