Serves: 6
1. Cook spaghetti in Dutch oven as directed on package.
2. While spaghetti is cooking, cook garlic and bacon in 10-inch skillet over medium heat, stirring occasionally, until bacon is crisp drain.
3. Mix egg product, oil, 1/2 cup Parmesan cheese, the Romano cheese, parsley and 1/4 teaspoon pepper.
4. Drain spaghetti return to Dutch oven. Add bacon mixture and egg product mixture. Cook over low heat, tossing mixture constantly, until egg product coats spaghetti. Remove from heat. Serve with Parmesan cheese and pepper.
NUTRITION FACTS: 1 Serving (about 1 1/2 cups): Calories 385 (Calories from Fat 80) Fat 9g (Saturated 3g) Cholesterol 10mg Sodium 260mg Carbohydrate 61g (Dietary Fiber 3g) Protein 18g % DAILY VALUE: Vitamin A 4% Vitamin C 0% Calcium 12% Iron 20% DIET EXCHANGES: 4 Starch 1 Medium-Fat Meat
From "Betty Crocker's Complete Cookbook, Everything You Need to Know to Cook Today, 9th Edition." Text Copyright 2000 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Spaghetti Carbonara recipe is from the Betty Crocker's Cookbook, 9th Edition Cookbook. Download this Cookbook today.
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