Baked Spaghetti Carbonara

Total Time
55 min
15 min
40 min
This Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute, and then baked to perfection.


uncooked whole-wheat spaghetti

8 oz

uncooked turkey bacon

4 slice(s), diced

uncooked leek(s)

2 medium, chopped (white parts only)

garlic clove(s)

3 medium clove(s), minced

dried oregano

1 tsp

table salt

½ tsp

black pepper

¼ tsp, freshly chopped

fat free skim milk

1¼ cup(s)

regular liquid egg substitute

1 cup(s)

garlic powder

¼ tsp

onion powder

¼ tsp

grated Parmesan cheese

¼ cup(s)


  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.

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