Categories: Diet, Lunch

Ingredients

• 3/4 pound spaghetti
• 4 slices center-cut bacon, cut crosswise into 1/2 inch pieces
• 1/2 cup fat-free half-and-half
• 1/2 cup fat-free egg substitute
• 3/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 (1/2 pound) sweet onion, chopped
• 1/4 cup grated Parmesan cheese
• 2 tablespoons chopped flat-leaf parsley

Directions

1. Start to cook spaghetti according to package directions.

2. Meanwhile, cook the bacon in a large nonstick skillet until crisp,about 6 minutes. With a slotted spoon, transfer the bacon to paper towels and drain. Combine the half-and-half, egg substitute, salt, and pepper in a 2-cup liquid measure. Set both aside.

3. Discard all but 1 teaspoon of the drippings in the skillet and heat the remainder over medium heat. Add the onion and cook, stirring, until softened, about 6 minutes. Carefully transfer 1/2 cup of the cooking water from the pasta to the skillet and cook, stirring, until the liquid evaporates, about 4 minutes. Remove the skillet from the heat.

4. Drain the pasta; immediately add to the skillet, along with the reserved bacon and half-and-half mixture; toss to coat. (The heat of the cooked pasta should thicken the sauce. If it doesn’t, set the skillet over low heat and cook, stirring occasionally, just until the sauce thickens.) Add the cheese and parsley, toss, and serve at once.

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