Spaghetti Carbonara
Featuring Egg Beaters® and PAM®
Yield: 24 portions
Portion Size: 1½ cups
| Ingredients: | SKU: | Measure: |
|---|---|---|
| Uncooked Spaghetti | 3 lbs 4 oz | |
| Canadian bacon, chopped | 5 cups | |
| Pine nuts | ¾ cup | |
| Oil-packed sun dried tomatoes, well drained, julienned | 3 cups | |
| Egg Beaters® Frozen Egg Product, thawed | 29000 03169 | 3 cups |
| Parmesan cheese, shredded | 1½ cups | |
| Parsely, chopped | 1 cup | |
| Chives, chopped | 1 cup | |
| Salt | ¾ teaspoon | |
| Black pepper, ground | 1½ teaspoons | |
| PAM® High Yield Canola Cooking Spray | 64144 07263 | as needed |
| Lemon zest | 2 tablespoons |
Preparation:
- Cook spaghetti according to package directions, omitting salt and oil. Hold for service.
- Prepare meat mixture by combining Canadian bacon, pine nuts and tomatoes in a large bowl. Reserve and refrigerate for service.
- Combine Egg Beaters®, Parmesan cheese, parsley, chives, salt and pepper. Reserve and refrigerate for service.
- To prepare one portion: spray a 10-inch skillet with PAM® cooking spray; heat over medium heat.
- Scoop 1/3 cup reserved bacon mixture into skillet and cook 5 minutes or until pine nuts are golden and bacon is slightly crisp. Add 1½ cups welldrained, cooked spaghetti to hot pan; toss with bacon mixture until hot and evenly heated through. Remove skillet from heat. Immediately pour 1/8 cup reserved Egg Beaters® mixture over hot pasta and toss so egg mixture cooks and thickens without curdling. Sprinkle with lemon zest. Serve immediately.
- Repeat with remaining ingredients to order.
