Spaghetti A La Carbonara

This is a Weight Watchers recipe, but is very rich and tastes like it shouldn't be "diet food." I have to admit, though, I gave in and added a couple of slices of center cut bacon to the Canadian bacon called for here. It added 1/2 point per serving, but tasted delicious. I also made it with whole wheat pasta and light butter, though, so that probably took it back down again. Anyway, it was very simple to make, but I don't have a lot of leftovers. Too good for my family to leave much on the plate. Here's the original recipe:

• 6 oz spaghetti
• 4 tsp butter
• 4 oz Canadian bacon, trimmed and cut into small matchstick sized pieces
• 1 shallot, finely chopped
• 1 TB minced garlic
• 2/3 c egg beaters
• 1/4 c grated parmesan cheese
• 1 TB finely chopped Italian (flat leaf) parsley
• 1/4 tsp ground black pepper

Cook the spaghetti according to package directions. Drain.

Meanwhile, melt the butter in a large nonstick skillet over medium high heat. Add the bacon, shallot, and garlic. Cook, stirring frequently, until the bacon and shallot are browned and the garlic is golden, about 5 min.

Add spaghetti to the skillet, make heat medium-low. Add the egg substitute and the cheese. Toss to coat, then cook, stirring, until the egg substitute has cooked. Sprinkle with parsley and pepper, and serve at once.

Yield: 4 servings, 6 points each (288 cal, 8g fat, 2g fiber)