Pasta alla Carbonara

Ingredients

• 0.3 teaspoon pepper black
• 0.3 teaspoon pepper red crushed
• 0.3 cup egg substitute 
• 3  garlic cloves minced
• 8 ounces pasta uncooked
• 0.3 cup milk 1% low-fat
• 1 cup onion chopped (1 small)
• 0.5 cup parmesan cheese divided grated
• 0.5 teaspoon salt 
• 6 slices center-cut bacon 

Equipment

• bowl
• frying pan

Directions

1. Combine 1/3 cup Parmesan cheese and next 5 ingredients in a bowl; stir well, and set aside.
2. Cook pasta according to package directions, omitting salt and fat.
3. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat until crisp.
4. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside.
5. Add onion and garlic to drippings in pan; saut 5 minutes or until tender.
6. Drain pasta; return to pan.
7. Add egg mixture, bacon, and onion mixture to hot pasta; toss gently to coat.
8. Place over low heat, and cook 1 minute. Spoon pasta into individual bowls, and sprinkle with remaining Parmesan cheese.
9. Serve immediately.
10. Carbonara (kar-boh-NAH-rah) literally translates as the "charcoal maker's wife." Word has it that the charcoal sellers from Abruzzo introduced this dish to the city of Rome.