Spaghetti Carbonara

• spaghetti↗16 ounces
• canola oil↗1⁄2 teaspoon
• Canadian bacon↗6 ounces

  cut into thin strips

• pine nuts↗1⁄4 cup
• sun-dried tomatoes↗12

  packed in oil, drained, cut into thin strips

• fat-free liquid egg product, Egg Beaters3⁄4 cup
• fresh parsley↗1⁄4 cup

  chopped

• fresh chives1⁄4 cup

  chopped

• ground black pepper↗1⁄2 teaspoon
• parmesan cheese↗1⁄4 cup

  grated

Step-by-step instructions

1. 1

   Add pasta to large pot of boiling water and cook until tender.

2. 2

   In a medium skillet heat oil. Add the Canadian bacon, pine nuts, tomatoes and mix until well combined. Cook approximately 4 minutes or until the pine nuts and bacon are a light golden brown. Stir occasionally and remove from heat. Set aside.

3. 3

   Using a medium bowl, stir together egg beaters, parsley, chives, pepper, and cheese. Set aside.

4. 4

   Over a large heatproof bowl set your colander. Pour pasta and hot water into colander, this will heat the bowl. Lift colander to drain water from the pasta and pour the hot water out of the now heated bowl.

5. 5

   IMMEDIATELY put paste in hot bowl and add the egg beater mixture. Toss pasta evenly to coat with egg mixture and set it. Add bacon mixture and toss again.