Spaghetti And Asparagus Carbonara Recipe

• 1/2 box of spiral noodle spaghetti (cooked al dente) - should be 3 cups
• 1 cup light cream
• 1 egg, beaten
• 1 cup diced onions
• 2 tsp canola oil
• 1/4 cup low sodium chicken stock
• 3 tbsp bacon bits (meatless)
• 2 cups chopped asparagus, about 1-inch long pieces
• 3 tbsp shredded Parmesan cheese
• 1/2 cup chopped fresh scallions
• 1 tbsp coarse cracked black pepper

1. In a large nonstick saute pan, on medium-high heat, saute onions until slightly browned in oil. While that cooks, beat egg and cream until mixed thoroughly. Lower heat to medium and pour cream mixture into onion, stirring constantly until it starts to thicken, ! about 4-6 minutes. Add stock, pasta, asparagus and black pepper and continue to stir for an additional 3-4 minutes or until warmed throughout or hot. Turn off heat and pour onto serving dish. Top with scallions, bacon bits and cheese, and then serve.
2. Serves 6
3. 1 serving = 1 cup
4. Nutrient Analysis:
5. Calories 417 calories Trans Fat 0 grams
6. Protein 14 grams Cholesterol 82 milligrams
7. Carbohydrate 51 grams Potassium 293 milligrams
8. Total Fat 18 grams Phosphorus 186 milligrams
9. Saturated Fat 9 grams Sodium 134 milligrams

noodle, light cream, egg, onions, canola oil, ubc, bacon bits, chopped asparagus, parmesan cheese, fresh scallions, black pepper

Taken from www.epicurious.com/recipes/member/views/spaghetti-and-asparagus-carbonara-recipe-50182176 (may not work)