- Total Time
This is a great-tasting dish, even with egg substitute and Canadian-style bacon replacing the usual whole eggs and pancetta (Italian-style unsmoked bacon).
uncooked spaghetti6 oz
unsalted butter1 Tbsp
uncooked Canadian bacon4 oz, 4 slices, trimmed of fat and cut into matchsticks
uncooked shallot(s)1 medium, finely chopped
garlic clove(s)2 clove(s), medium, bruised
regular liquid egg substitute⅔ cup(s)
romano cheese⅔ oz, freshly grated (about 1/4 cup)
fresh parsley1 Tbsp, flat-leaf, finely chopped
black pepper⅛ tsp, freshly ground, or to taste
- Cook the spaghetti according to package directions.
- Meanwhile, melt the butter in a large nonstick skillet, then add the bacon, shallot, and garlic. Sauté until the bacon and shallot are browned and the garlic is golden, about 5 minutes, then discard the garlic. (If the spaghetti is not quite done at this point, remove the skillet from the heat.)
- Drain the spaghetti and immediately add it to the skillet; set the skillet over low heat. Add the egg substitute and cheese; toss to coat. Cook, stirring constantly, until the egg is just cooked through, about 2 minutes. Sprinkle with the parsley and pepper and serve at once. Yields 3/4 cup per serving.