Photo of Baked Spaghetti Carbonara by WW

Baked Spaghetti Carbonara

5
5
2
SmartPoints® value per serving
Total Time
55 min
Prep
15 min
Cook
40 min
Serves
6
Difficulty
Easy
This traditional Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute and then baked.

Ingredients

Uncooked whole-wheat spaghetti

8 oz

Uncooked turkey bacon

4 slice(s)

Uncooked leek(s)

2 medium, chopped (white parts only)

Garlic clove(s)

3 clove(s), medium, minced

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch, freshly chopped

Skim milk

1¼ cup(s)

Regular liquid egg substitute

1 cup(s)

Garlic powder

¼ tsp(s)

Onion powder

¼ tsp(s)

Grated Parmesan cheese

¼ oz

Instructions

  1. Preheat oven to 375ºF.
  2. Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
  3. Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.
  4. In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.
  5. Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.

Notes

Turn this into a Core Plan recipe by swapping the Parmesan cheese with grated parmesan-flavoured soy cheese and the turkey bacon for Canadian-style bacon.