Ingredients
1
package (16 oz) spaghetti
1
clove garlic, finely chopped
6
slices bacon, cut into 1-inch pieces
3/4
cup fat-free cholesterol-free egg product
1
tablespoon olive or vegetable oil
1/2
cup freshly grated Parmesan cheese
1/2
cup freshly grated Romano cheese
2
tablespoons chopped fresh parsley
1/4
teaspoon pepper
Additional freshly grated Parmesan cheese, if desired
Freshly ground pepper, if desired
Preparation
In 4-quart Dutch oven, cook spaghetti as directed on package.
Meanwhile, in 10-inch skillet, cook garlic and bacon over medium heat, stirring occasionally, until bacon is crisp; drain.
In small bowl, mix egg product, oil, 1/2 cup Parmesan cheese, the Romano cheese, parsley and 1/4 teaspoon pepper.
Drain spaghetti; return to Dutch oven. Add bacon mixture and egg product mixture. Cook over low heat, tossing mixture constantly, until egg product coats spaghetti; remove from heat. Serve with additional Parmesan cheese and freshly ground pepper.
