PREP 12 MIN – COOK 12 MIN – SERVES 5 – PointsPlus value: 6
Ingredient:
8 oz whole wheat spaghetti
3 slices reduced-fat bacon, cut in 1-inch pieces
1 garlic clove, peeled and smashed
1 large egg, beaten
1 large egg white, beaten
3 Tbsp grated Parmigiano- Reggiano
3 Tbsp grated Romano
½ tsp salt, or to taste
¼ tsp freshly ground black pepper, or to taste
Direction:
1-Cook spaghetti according to package directions.
2-Meanwhile, heat large nonstick skillet over medium-low heat. Add bacon
and garlic; cook, stirring frequently, until bacon is crisp, 4–6
minutes. Remove garlic, keeping bacon and its drippings in skillet.
3-Drain spaghetti; add to skillet. Toss to combine and remove from heat.
Immediately add eggs, Parmigiano and Romano; toss well to coat. Season
with salt and pepper; serve.
PER SERVING (1 cup): 224 cal, 5 g total fat, 2 g sat fat, 444 mg sod,
34 g total carb, 0 g sugar, 4 g fib, 13 g prot. PointsPlus value: 6