Wednesday, February 11, 2009

Baked Spaghetti Carbonara

Weight Watchers version of Carbonara. It wasn't too bad but I would definitely add more spices. Also, I don't have a pie pan so I put it in a square baking dish. I don't think it makes a difference. I served it with a side of roasted peppers. Those were friggin' delicious but I accidently spilled too much rosemary on them so that flavor was a little intense.

8 oz uncooked whole-wheat spaghetti
4 slice(s) uncooked turkey bacon, diced
2 medium leek(s), chopped (white parts only)
3 medium garlic clove(s), minced
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper, freshly chopped
1 1/4 cup(s) fat-free skim milk
1 cup(s) fat-free egg substitute
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup(s) grated Parmesan cheese

1.Preheat oven to 375ºF.
2.Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
3. Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.
4. In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.

5. Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces.

Serving size: 1 slice - 5 points. Veggies - 1 point - just because of the cooking spray

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