Bacon and Egg Pasta
3 cloves garlic, lightly crushed
3 tablespoons olive oil
½ pound wegman’s 45% less sodium 33% less fat bacon, chopped
½ cup white wine, or water
2 large eggs
½ cup parmesan cheese, fresh grated plus more for serving
¼ cup chopped parsley, flat leaf
¼ teaspoon freshly ground pepper, or to taste
1 pound linguini, or any other pasta
1 pinch red pepper flakes
1. Bring a large pot of water to a boil. Add salt and pasta, and cook until pasta is al dente, following manufacturerís instructions.
2. Meanwhile, heat oil in medium skillet. Add garlic, and cook until it begins to sizzle. Remove garlic from the oil, and discard. Add bacon, and cook until crisp, about 4 minutes. Drain off most of the fat. Add wine or water, and cook until slightly reduced, about 2 minutes. Set aside.
3. In large pasta bowl, combine eggs, cheese, parsley, and black pepper.
4. Drain cooked pasta, and immediately add to egg mixture. Toss until well coated. Add bacon, and toss to combine. Serve immediately, sprinkled with red-pepper flakes and additional Parmesan.
16 WW PointsPlus
Source: Martha Stewart (4 servings)