Baked Spaghetti Carbonara
- Total Time
- 0:55
- Prep
- 0:15
- Cook
- 0:40
- Serves
- 6
- Difficulty
- Easy
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.
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uncooked whole-wheat spaghetti8 oz
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uncooked turkey bacon4 slice(s), diced
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uncooked leek(s)2 medium, chopped (white parts only)
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garlic clove(s)3 clove(s), medium, minced
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dried oregano1 tsp
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table salt½ tsp
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black pepper¼ tsp, freshly chopped
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fat free skim milk1 ¼ cup(s)
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regular liquid egg substitute1 cup(s)
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garlic powder¼ tsp
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onion powder¼ tsp
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grated Parmesan cheese¼ cup(s)
- Preheat oven to 375ºF.
- Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
- 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.
- In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.
- 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.