Egg-Free Spaghetti Carbonara

• 6 pieces center-cut bacon, diced
• 2 teaspoons olive oil
• 1 medium onion, chopped
• 1 garlic clove, chopped
• 1/4 cup white wine
• 3/4 cup water
• 3 tablespoons fresh cilantro, chopped
• 1/2 teaspoon chili powder
• 4 ounces neufchatel cheese
• 1 tablespoon butter
• 1/2 cup light cream
• 1/4 cup parmesan cheese
• 3 cups cooked spaghetti
• pepper
• parmesan cheese

1. Cook bacon in a large saute pan over medium-high heat until it starts to brown.
2. Remove excess fat from pan. Add olive oil and chopped onion. Cook until onion is soft and translucent.
3. Add garlic, cook for another 2-3 minutes.
4. Add water and white wine. Reduce heat and summer until most of the liquid has evaporated.
5. In a separate saucepan, whisk together butter, neufchatel, and light cream over low heat. Add.
6. Whisk bacon & onion reduction into the cream sauce.
7. Toss cooked spaghetti in the sauce over low heat until heated through.
8. Serve with an extra sprinkle of parmesan cheese and a sprinkle of pepper. Garnish with fresh cilantro.

center, olive oil, onion, garlic, white wine, water, fresh cilantro, chili powder, neufchatel cheese, butter, light cream, parmesan cheese, pepper, parmesan cheese

Taken from www.food.com/recipe/egg-free-spaghetti-carbonara-417188 (may not work)