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This recipe uses pasteurized fat-free cholesterol-free egg product instead of traditional raw eggs. This eliminates the risk of contracting salmonella from eating raw or undercooked eggs.
Prep: 10 min - Cook: 13 min
6 Servings


• 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

In 4-quart Dutch oven, cook spaghetti as directed on package.

2. Meanwhile, in 10-inch skillet, cook garlic and bacon over medium heat, stirring occasionally, until bacon is crisp; drain.

3. In small bowl, mix egg product, oil, 1/2 cup Parmesan cheese, the Romano cheese, parsley and 1/4 teaspoon pepper.

4. 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.

1 SERVING (About 1 1/2 Cups): Cal 440 (Cal From Fat 110), Fat 12g (Sat Fat 5g), Chol 20mg, Sodium 420mg, Carbs 61g (Fiber 3g), Pro 22g
% DAILY VALUE: Vit A 8%, Vit C 0%, Calc 24%, Iron 20%
EXCHANGES: 4 Starch, 1/2 Medium-Fat Meat



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