Ingredients:

6 Oz. Turkey bacon, chopped
2 Cloves garlic, minced
6 Cups hot cooked thin spaghetti (ca. 10 oz)
1/4 Cup Parmesan cheese, grated
2 Tbsp parsley, minced
1/4 Tsp pepper, ground
1 Cup 2% milk
6 Tbsp egg substitute [Instead of 3 whole eggs]
[Olive oil omitted.]

Directions:

Cook bacon in a large nonstick skillet over medium-high heat until crisp.

Add garlic and saute 1 minute or until tender.

Reduce heat to low. Stir in pasta, cheese, parsley & pepper.

Combine milk & egg substitute. Stir well. Pour milk mixture over spaghetti mixture and cook 3 minutes or until sauce thickens, stirring constantly. Serve immediately.

Yield: 6 servings (1 cup)

Notes:

This came from Cooking Light, April 1996, and it illustrates the health oriented recipes of that publication.

But, I have never made as it is described above. I always use real bacon, preferably thick sliced Blue Ribbon, hickory smoked peppered bacon. And I save a tablespoon on the bacon fat for sauteeing the garlic. Because of that probably, it has become one of the family's favorites.

I do, however, regularly use egg substitutes when I remember to have them on hand.

The milk & egg mixture makes enough liquid for three servings of pasta. I mix everything in the same 13" skillet the bacon cooked in, and once you have the pasta in the pan and have added the liquid you have to be careful that the whole does not get too dry. Once the garlic has cooked, the rest goes really fast, so everything else has to be ready.

Lastly, Parmesan Reggiano will produce the best flavor. I substitute chopped cilantro for the parsley.