Pasta Carbonara

10 slices lean turkey bacon, chopped
4 eggs (use Hi-Omega3 free range)
1 cup grated low-fat Parmesan cheese
3/4 cup light cream (use the 5% type)
1/2 tsp freshly ground black pepper
1 lb multigrain or whole-wheat spaghetti
4 cups lightly packed torn spinach leaves

In a non-stick skillet over medium heat, cook bacon until golden brown, about 5 minutes.
To reduce fat content, transfer to paper towel-lined bowl; set aside.

In large bowl, whisk together eggs, cheese, cream and pepper; set aside.

In large pot of boiling salted water, cook spaghetti until tender but firm, 8-10 minutes, adding spinach 20 seconds before the end of cooking time.
Drain, reserving 3/4 cup of the cooking liquid.

Immediately add paste and 1/2 cup of the reserved cooking liquid to egg mixture and toss well to lightly cook eggs and coat pasta.
Add bacon, and as much of th eadditional 1/4 cup cookin gliquid as needed to make the sauce creamy.

Enjoy

NUTRITIONAL INFORMATION

CALORIES PER SERVING: 619
PROTEIN: 42 g
CARBS: 88 g
GRAMS OF FAT: 16 g
SAT FAT: 7 g
CHOLESTEROL: 276 g
FIBER: 7 g
SUGARS: 1 g