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SPAGHETTI CARBONARA (low fat version)

Recipe Introduction


Believe it or not, the Japanese are crazy over spaghetti. We live a few blocks from one such restaurant featuring dozens of varieties and that is constantly packed full. My favorite spaghetti there is the Carbonara. Made with cubes of smokey bacon in a cream sauce, it is delicious. Here is a recipe for that dish made with the cholesterol conscious in mind. . .This recipe serves two:





List of Ingredients



• 4 oz. Dried or fresh spaghetti pasta.
  
• 3/4 C. Evaporated milk.
  
• 1 t. Garlic powder.
  
• 2 t. Onion powder.
  
• 1/4 t. Freshly ground (fine) black pepper.
  
• 4 T. Artificial (low fat) bacon bits.
  
• 2 T. Grated Romano or Parmesian cheese, of 1 T. of both.
  






Instructions



1. Fill a pasta cooker with filtered water, cover and bring to a rolling boil.
   
   
2. Uncover and drop the spaghetti into the water and, stirring ocassionally to separate the strands, cook until al dente. About seven minutes.
   
   
3. While waiting for the pasta to cook, put all of the remaining ingredients into a 12 inch saute pan over low heat. Stir to mix completely and bring to a very low simmer.
   
   
4. As soon as the pasta is done, remove it from the boiling water, allow to drain for a minute, and then stir it into the sauce in the saute pan. Simmer until the sauce has thickened to the consistancy of heavy cream.
   
   
5. Serve on heated plates along with slices of grilled french bread. (See our recipe under "Breads".)
   
   






Final Comments


This is a very quick and simple spaghetti dish, quite different than the usual tomato soaked variety. The total cholesterol is less than 15mg. per person. Even less if you use non-egg pasta.