Spaghetti Carbonara

• 16 ounces spaghetti
• 1/2 teaspoon canola oil
• 6 ounces Canadian bacon, cut into thin strips
• 1/4 cup pine nuts
• 12 sun-dried tomatoes packed in oil, drained, cut into thin strips
• 3/4 cup fat-free liquid egg product, Egg Beaters
• 1/4 cup fresh parsley, chopped
• 1/4 cup fresh chives, chopped
• 1/2 teaspoon ground black pepper
• 1/4 cup parmesan cheese, grated

1. Add pasta to large pot of boiling water and cook until tender.
2. In a medium skillet heat oil. Add the Canadian bacon, pine nuts, tomatoes and mix until well combined. Cook approximately 4 minutes or until the pine nuts and bacon are a light golden brown. Stir occasionally and remove from heat. Set aside.
3. Using a medium bowl, stir together egg beaters, parsley, chives, pepper, and cheese. Set aside.
4. Over a large heatproof bowl set your colander. Pour pasta and hot water into colander, this will heat the bowl. Lift colander to drain water from the pasta and pour the hot water out of the now heated bowl.
5. IMMEDIATELY put paste in hot bowl and add the egg beater mixture. Toss pasta evenly to coat with egg mixture and set it. Add bacon mixture and toss again.

spaghetti, canola oil, bacon, nuts, tomatoes, liquid egg, fresh parsley, fresh chives, ground black pepper, parmesan cheese

Taken from www.food.com/recipe/spaghetti-carbonara-223681 (may not work)