Pasta Carbonara
INGREDIENTS:
6oz uncooked fettuccine or spaghetti
4 slices bacon, cut into 1-inch pieces (1/4 lb)
1 clove garlic, chopped
1 egg
3/4cup milk
3/4cup freshly grated Parmesan cheese
1/4teaspoon freshly ground black pepper
4cups fresh baby spinach leaves - I used frozen spinach
3/4cup chopped plum (Roma) tomato (1 medium) - I used a can of diced tomatoes with onion
1/2cup thinly sliced green onions (8 medium)
1 container (6 oz) Yoplait® Greek Fat Free plain yogurt
I added in some frozen peas.
DIRECTIONS:
Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp. Drain; remove from skillet, and set aside.
In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato and green onions. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender. Add peas if desired.
Stir in yogurt; cook over low heat just until heated through
