• 24 Ratings
Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

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  • Cook spaghetti according to package directions, adding Broccolini and frozen peas for the last 5 minutes of cooking. Drain, reserving the cooking water; set aside.

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  • Meanwhile, in a medium skillet cook turkey bacon according to package directions. Transfer bacon to a paper towel-lined plate. Cool bacon; break bacon into bite-size pieces.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • For sauce, in a small saucepan melt butter. Add garlic; cook for 1 minute. Whisk in the 1/4 cup Parmesan cheese and the flour. Slowly whisk in the evaporated milk. Bring to boiling; reduce heat. Boil gently, uncovered, until sauce has thickened. Remove from heat. Stir in turkey bacon pieces.

Instructions Checklist
  • Place spaghetti-vegetable mixture in a large bowl. Pour sauce and 1/2 cup of the reserved cooking water over top. Toss gently to combine. Thin to desired consistency with more of the reserved cooking water. If desired, top with snipped parsley and additional grated Parmesan cheese. Season to taste with salt and pepper.

Tips

Typical Pasta Carbonara: 2130 calories, 81 g fat (Cheesecake Factory)

Nutrition Facts

479 calories; 14 g total fat; 6 g saturated fat; 2 g polyunsaturated fat; 3 g monounsaturated fat; 49 mg cholesterol; 600 mg sodium. 747 mg potassium; 63 g carbohydrates; 9 g fiber; 6 g sugar; 25 g protein; 0 g trans fatty acid; 1603 IU vitamin a; 107 mg vitamin c; 1 mg thiamin; 1 mg riboflavin; 5 mg niacin equivalents; 0 mg vitamin b6; 262 mcg folate; 0 mcg vitamin b12; 313 mg calcium; 4 mg iron;

Reviews

24 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2