Spaghetti Carbonara

• 1 (9-ounce) package uncooked fresh linguine
• 3 slices precooked bacon (such as Oscar Mayer Ready-to-Serve bacon)
• 1/2 cup fat-free, less-sodium chicken broth
• 1/4 cup dry white wine
• 1 tablespoon butter
• 2 garlic cloves, minced
• 1/4 cup egg substitute
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper
• 1/2 cup (2 ounces) grated fresh Parmesan cheese

1. Cook pasta according to package directions, omitting salt and fat.
2. Heat bacon according to package directions. Cool and finely chop; set aside.
3. Combine the broth, wine, butter, and garlic in a large nonstick skillet; bring to a boil over medium-high heat. Reduce heat, and simmer for 1 minute. Remove from heat; stir in egg substitute, salt, and pepper. Add pasta; toss well. Stir in bacon and cheese; toss well.

fresh linguine, bacon, chicken broth, white wine, butter, garlic, egg substitute, salt, black pepper, parmesan cheese

Taken from www.myrecipes.com/recipe/spaghetti-carbonara (may not work)