Pasta Carbonara with Bacon

Again I got this recipe from the Pillsbury website. I also thought that Carbonara was always made with bacon or pancetta (Italian bacon). It sounded good so I will try this eventually.

Ingredients:

6 oz. uncooked fettuccine or spaghetti

4 slices of bacon, cut into 1-inch pieces (1/4 lb.)

1 clove garlic, chopped

1 egg

3/4 cup milk

3/4 cup freshly grated Parmesan cheese

1/4 tsp. black pepper

4 cups fresh baby spinach leaves

3/4 cup chopped plum (Roma) tomato (1 medium)

1/2 cup thinly sliced green onion (8 medium)

1 container (6 oz.) Yoplait Greek fat free plain yogurt

Directions:

Cook and drain fettuccine as directed on the 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 Fettuccini 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.

Stir in yogurt; cook over low heat just until heated through.

Tips:

Usually when a recipe calls for milk they mean whole milk. It really gives it more body than the 2% or low fat. You of course could leave the onions out or even the yogurt. When trying a recipe for the first time I will make it as it is written just to get a feel for it then the next time I will add or leave things out. Of course the first time I make this I will be leaving the onions out.