Spaghetti Carbonara

• 1 lb. spaghetti
• 1 tbsp. olive oil
• .67 c. onion
• 1 tbsp. minced garlic
• 1 package sliced prosciutto
• 13 c. dry white wine
• 1 c. fat-free egg substitute
• 13 c. Parmesan cheese
• 13 c. Romano cheese
• 13 c. flat-leaf parsley
• 1 tsp. Freshly ground black pepper

1. In a large pot of boiling salted water, cook spaghetti according to package directions until al dente (tender but firm), about 8 to 11 minutes.
2. Meanwhile, heat oil in large, deep, nonstick skillet over medium-low heat.
3. Add onion and garlic; over skillet and cook, stirring, 7 minutes.
4. Uncover; raise heat to medium-high and add prosciutto.
5. Cook 1 or 2 minutes, until lightly browned and firm.
6. Pour in wine and cook, stirring, until wine is reduced to 1 tablespoon; remove from heat.
7. In small bowl, combine egg substitute, Parmesan and Romano cheeses, parsley, and pepper.
8. Add cooked, drained pasta to prosciutto mixture in skillet with egg substitute mixture.
9. Over medium-low heat, using tongs or a pasta evenly coated with sauce and prosciutto is distributed throughout.
10. Cook, about 1 or 2 minutes, until sauce becomes creamy and thick.
11. Do not overcook or egg mixture will scramble.
12. Serve immediately.

spaghetti, olive oil, onion, garlic, white wine, egg substitute, parmesan cheese, romano cheese, flatleaf parsley, freshly ground black pepper

Taken from www.delish.com/recipefinder/spaghetti-carbonara-289 (may not work)