Pasta Carbonara With Bacon

• 6 oz uncooked fettuccine or spaghetti
• 4 slices bacon, cut into 1-inch pieces (1/4 lb)
• 1 clove garlic, chopped
• 1 egg
• 3/4 cup milk
• 3/4 cup freshly grated Parmesan cheese
• 1/4 teaspoon freshly ground black pepper
• 4 cups fresh baby spinach leaves
• 3/4 cup chopped plum (Roma) tomato (1 medium)
• 1/2 cup thinly sliced green onions (8 medium)
• 1 container (6 oz) Yoplait(R) Greek Fat Free plain yogurt

1. 1. Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp.
2. Drain; remove from skillet, and set aside.
3. 2. In small bowl, slightly beat egg. Beat in milk, Parmesan cheese and pepper. Place cooked fettuccine in
4. skillet. Add milk mixture, spinach, tomato and green onions. Cover; cook about 5 minutes over
5. medium-high heat, stirring occasionally, until spinach is tender.
6. 3. Stir in yogurt; cook over low heat just until heated through.

bacon, clove garlic, egg, milk, freshly grated parmesan cheese, freshly ground black pepper, fresh baby spinach leaves, tomato, green onions, yogurt

Taken from www.epicurious.com/recipes/member/views/pasta-carbonara-with-bacon-51211201 (may not work)