Recipe: Fettucine Carbonara (5 Points)
Categories: Pasta, Tried & tru
Yield: 6 Servings
8 oz Fettucine; dry
3/4 c Evaporated skim milk
1/2 c Nonfat cottage cheese
1/4 c Egg Beaters® 99% egg
-- substitute 4 oz Canadian bacon; chopped 1 c Frozen peas 2 tb Grated parmesan cheese Freshly ground pepper
Cook pasta and drain. Return to pan. Place skim milk, cottage cheese, and eggs in blender or food processor until smooth
Pour mixture over pasta. add bacon, peas, and parmesan cheese. Cook over low heat about 3 to 4 min, stirring constantly until sauce thickens. Serves 6
Sprinkle with black pepper and ENJOY! :)
Nutritional Info: 238.40 calories, 2.7g fat, 2g fiber. 10.3% CCF
NOTES : Very tasty recipe :)
Posted to EAT-LF Digest by "Koula Smith" <firstname.lastname@example.org> on Oct 21, 1998, converted by MM_Buster v2.0l.
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