Spaghetti Carbonara

Trick to this dish is having all your ingredients ready to go since it doesn’t take too much time to make and you need to move fast.  I like to use 1/4 cup of fat free half-n-half at the end of the dish as you’re adding the egg.  The dukaners on other sites didn’t like the dairy product because it has some corn syrup in it.  It’s your choice, and I left it out which is why it appears a bit dry above.  Your call but the flavors are all there, just the consistency needed a little work.

SPAGHETTI CARBONARA

2 packages Tofu Shirataki spaghetti noodles
6 ounces turkey bacon or 2 T Real Bacon bits
1 small onion, diced
2 cloves of garlic, finely chopped
1/4 cup white wine
4 egg yolks or 2 yolks and 1/2 cup egg white substitute
2 T Parmesan cheese
salt and pepper

Cook the bacon in a skillet and remove.  Cook the onion in a bit of olive oil spray and cook til soft, about 5 minutes, adding the garlic in the last minute.  Deglaze the pan with the wine and cook til it has reduced by half, about 5 minutes.  Return the bacon to the pan and add the noodles.  Add the egg yolks and constantly toss over medium heat until the egg is cooked.  Remove from heat and add the parmesan and season with salt and pepper.