Baked Spaghetti Carbonara
- Total Time
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 spaghetti8 oz
uncooked turkey bacon4 slice(s), diced
uncooked leek(s)2 medium, chopped (white parts only)
garlic clove(s)3 clove(s), medium, minced
dried oregano1 tsp
table salt½ tsp
black pepper¼ tsp, freshly chopped
fat free skim milk1 ¼ cup(s)
regular liquid egg substitute1 cup(s)
garlic powder¼ tsp
onion powder¼ tsp
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.