Spaghetti Carbonara

11 ingredients
2 steps

Ingredients

  • 1 tablespoon all-purpose flour
  • 1 cup evaporated skimmed milk
  • 1/4 cup frozen egg substitute, thawed
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon chopped fresh basil
  • 1 clove garlic, minced
  • 8 ounces spaghetti, uncooked
  • 1 cup frozen English peas and carrots, thawed
  • 1/4 cup freshly grated Parmesan cheese
  • 4 slices turkey bacon, cooked and crumbled
  • 1/2 teaspoon freshly ground pepper

Directions

  1. 1
    Place flour in a medium saucepan. Gradually add milk, stirring until smooth. Cook over medium heat, stirring constantly, until mixture is slightly thickened. Gradually stir about one-fourth of hot milk mixture into egg substitute. Add to remaining milk mixture, stirring constantly until thickened. Stir in parsley, basil, and garlic. Set aside, and keep warm.
  2. 2
    Cook pasta according to package directions, omitting salt and fat. Drain well. Combine pasta and sauce in a large bowl; toss lightly. Add peas and carrots, cheese, and bacon; toss lightly. Sprinkle with pepper, and serve immediately.

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