Pasta Carbonara

Total Time
46 min
24 min
22 min
Make this classic pasta dish vegetarian. Omit the bacon and save yourself from adding unnecessary fat.


uncooked fettucine

½ pound(s), or fusilli bucati


2 tsp

uncooked onion(s)

1 medium, finely chopped

garlic clove(s)

1 medium clove(s), minced

part-skim ricotta cheese

0 cup(s)

regular liquid egg substitute

0 cup(s)

fat free skim milk

½ cup(s)

cooked Canadian-style bacon

2 slice(s), cut into strips

grated Parmesan cheese

4 Tbsp

fresh oregano

1 Tbsp, chopped

table salt

½ tsp

black pepper

¼ tsp

fresh parsley

2 Tbsp, chopped


  1. Cook pasta according to package instructions. Drain and keep warm.
  2. Meanwhile, in a large nonstick saucepan, melt margarine. Sauté onion and garlic until softened, about 5 minutes.
  3. In a large bowl, beat ricotta with an electric mixer until smooth. Stir in egg substitute and onion mixture until combined. Stir in milk, bacon, most of Parmesan, oregano, salt and pepper. Add pasta.
  4. Add mixture to saucepan and cook, stirring gently, until mixture is thickened, about 2 minutes. Serve at once, sprinkled with remaining Parmesan cheese and parsley.

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