I came across the basis for this recipe on Kraft® Foods website and it had mixed reviews. After reading the complaints I had an idea how to make it work – and it turned out great. The taste was great and the kid and husband loved it (so did I!). What I loved was the lack of eggs – I just don’t like the taste of eggs in Carbonara, they never seem to taste ‘cooked’ to me. And this way I can still enjoy the texture!
No-Egg-Faux Spaghetti Carbonara
1 lb spaghetti
6 thick slices bacon, chopped
1 red onion, peeled and chopped
2 cloves fresh garlic, diced
4 ounces (1/2 of a 8-oz. package) lower fat cream cheese
1/2 cup Italian dressing
1/4 cup grated Parmesan cheese
Bring a large pot of water to a boil. Break your pasta in half and cook for time on package.
Meanwhile, cook and stir bacon and onions in large non-stick skillet on medium-high heat until bacon is crisp and onions are tender, add in the garlic and finish cooking. Place a couple layers of paper towels on a plate and drain the bacon on it, patting out most of the grease. Lower the heat to low and add in the dressing and cream cheese and mix until melted. Add the bacon back in and swirl together to mix.
Drain the spaghetti. Toss with the Parmesan cheese and then toss the pasta with the sauce in the skillet. Add fresh ground pepper to taste and serve.
Serves 3 to 4 depending on appetite.