Light Fettuccine Carbonara

• 4 ounces Canadian bacon
• 1 1/2 cups nonfat cottage cheese
• 3/4 cup evaporated skim milk
• 1/2 cup liquid egg substitute
• 1/4 teaspoon salt
• 1 lb fresh fettuccine
• 6 tablespoons parmesan cheese, grated

1. Slice bacon into 1 inch long and 1/4inch thick strips.
2. In a medium skillet, cook the bacon over medium heat, stirring occasionally, until light brown.
3. Transfer to a plate and set aside.
4. In a blender process the cottage cheese, milk, egg substitute and salt until smooth.
5. In a large pot of salted boiling water, cook the pasta until just barely tender.
6. Drain well and return to the pot.
7. Add the cheese mixture, bacon and pepper to the pasta and cook over med-low heat, stirring continually until sauce is heated through--do not boil--about 1 minute.
8. Transfer to a warmed serving bowl, and serve immediately, sprinkling with the parmesan cheese.

bacon, cheese, milk, liquid egg substitute, salt, fresh fettuccine, parmesan cheese

Taken from www.food.com/recipe/light-fettuccine-carbonara-150064 (may not work)