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FETTUCCINE CARBONARA




List of Ingredients



• 6 SLICES OF TURKEY BACON, CHOPPED
  
• 1 1/2 CUP FAT FREE HALF AND HALF
  
• 1/2 CUP LIQUID EGG SUBSTITUTE
  
• 1 TABLESPOON FLOUR
  
• 1/4 TEASPOON GROUND NUTMEG, OPTIONAL
  
• 1/2 TEASPOON EACH SALT AND PEPPER
  
• 1 POUND FETTUCCINE
  
• 1 CUP FROZEN PEAS
  
• 1/2 CUP GRATED PARMESAN CHEESE
  
• 2 TABLESPOONS FLAT LEAFCHOPPED PARSLEY
  






Instructions



1. BRING A LARGE POT OF LIGHTLY SALTED WATER TO BOILING. ADD PASTA TO BOILING WATER, COOK UNTIL AL DENTE, TENDER BUT STILL FIRM.
   
2. COOK TURKEY BACON IN SKILLET 5 MINUTES. WHISK HALF AND HALF, EGG SUBSTITUTE, FLOUR, NUTMEG IF USING, SALT AND PEPPER IN BOWL.
   
3. ADD PEAS AND CREAM MIXTURE TO SKILLET AND COOK WHISKING UNTIL SLIGHTLY THICKENED, 5 MINUTES DO NOT HEAT QUICKLY OR SAUCE WILL SEPARATE.
   
4. DRAIN PASTA, DON'T RINSE, AND PLACE IN A BOWL.MIX PASTA WITH SAUCE, CHEESE AND PARSLEY.
   
5. SERVES 6, 81 CENTS PER SERVING
   SOURCE: FAMILY CIRCLE, 10/3/00
   
6. 437 CALORIES
   7 GM FAT
   2 GM SATURATED
   21 GM PROTEIN
   70 GM CARBOHYDRATE
   5 GM FIBER
   641 MG SODIUM
   7 MG CHOLESTEROL