Skinny Pasta Cabonara

• 1 pound, 1-23 ounces, weight Pasta
• 3-58 ounces, weight Rindless Shortcut Bacon
• 1 whole Brown Onion
• 3 Egg Whites
• Parmesan Cheese, To Serve
• Parsley, To Serve

1. Cook the pasta in a large saucepan of salted, boiling water.
2. Cook according to packet directions or until the pasta is tender.
3. I like my pasta really soft, so it takes me around 2030 minutes depending on how high the heat is.
4. While the pasta is cooking, spray a skillet with olive or vegetable oil.
5. Dice the bacon and onion into small pieces.
6. Add to the skillet and cook until both ingredients are golden.
7. Whisk the egg whites together.
8. You must do the following step when the pasta is hot: Quickly take the cooked pasta from the stove and drain it, placing the pasta back into the saucepan.
9. Coat the pasta with the egg whites while the pasta is hot, as soon as you can.
10. Stir the egg whites into the pasta with a wooden spoon.
11. The pasta will be slightly covered in the egg whites, and admittedly wont look fantastic.
12. Make sure all the pasta is covered.
13. Add the cooked onion and bacon and stir well.
14. Divide into 4 bowls, topping each dish with parmesan and parsley.
15. If you prefer other herbs with your pasta, such as basil, add that.
16. Serve while hot.

bacon, brown onion, egg whites, parmesan cheese, parsley

Taken from tastykitchen.com/recipes/main-courses/skinny-pasta-cabonara/ (may not work)