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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 331.9
  • Total Fat: 6.6 g
  • Cholesterol: 16.2 mg
  • Sodium: 458.0 mg
  • Total Carbs: 52.8 g
  • Dietary Fiber: 7.0 g
  • Protein: 19.9 g

View full nutritional breakdown of Baked Spaghetti Carbonara calories by ingredient
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Baked Spaghetti Carbonara

Submitted by: AMYBETH70

Introduction

This Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute, and then baked to perfection. This Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute, and then baked to perfection.
Number of Servings: 4

Ingredients

    8 oz uncooked whole-wheat spaghetti
    4 slices uncooked turkey bacon
    2 medium leeks
    3 cloves garlic
    1 tsp dried oregano
    1/2 tsp NuSalt no sodium salt
    1/4 black pepper
    1 1/4 cup fat-free skim milk
    1 cup fat free egg substitute
    1/4 tsp garlic powder
    1/4 tsp onion powder
    1/4 cup grated Parmesan cheese

Directions

-Preheat oven to 375

-Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.

-Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.

-In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.

-Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 4 pieces.

-Yields 1 piece per serving


Serving Size: Makes 4 triangles, one per person

Number of Servings: 4

Recipe submitted by SparkPeople user AMYBETH70.






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