Joey'S Mexican Pasta Carbonara

• 8 ounces spaghetti (or pasta of choice)
• 5 ounces silk soy coffee creamer
• 2 tablespoons dried parsley
• 1 large garlic clove (or two small-chopped small)
• 1 medium onion (chopped small)
• 5 slices turkey bacon (chopped small)
• 2 teaspoons adobo sauce (I didn't add the chipoltle chili)
• 2 teaspoons liquid smoke
• 1 tablespoon olive oil
• 1 tablespoon margarine (I used vegan)
• salt and pepper

1. For the Sauce:
2. Cut up the onion and garlic into small pieces and saute in the oil and margarine for about 3 minutes.
3. Add the chopped bacon, liquid smoke and Adobo sauce. Saute until the bacon is cooked. This won't take long as turkey bacon is very lean.
4. Taste it -- you should always taste what you make!
5. Add the silk creamer and the parsley and simmer to reduce the cream. Add more if you prefer. Make sure you taste this again and adjust for seasonings.
6. Set the sauce aside.
7. Cook the pasta according to the package directions.
8. When the pasta is cooked add it to the Carbonara Sauce and give it a really good toss. You want to get every noodle coated.
9. Sprinkle with a little Romano cheese and dig in!
10. Bon Appetit!

choice, coffee creamer, parsley, garlic, onion, turkey bacon, adobo sauce, liquid smoke, olive oil, margarine, salt

Taken from www.food.com/recipe/joeys-mexican-pasta-carbonara-259367 (may not work)