Healthier Spaghetti alla Carbonara

This is a favorite of mine that Jen used to make when she lived at home. I took the recipe and changed it a bit to make it a little healthier. David and I enjoyed it very much for dinner last night.

Spaghetti alla Carbonara

1 pound Barilla Plus multigrain spaghetti
Salt, if desired

1 to 2 tablespoons extra-virgin olive oil (I tried to get away with as little as I could and still have enough garlic infused oil taste for the sauce)
around 1/2 cup lower fat bacon bits (This is what I had. Ideally use soy bacon bits)
5 cloves garlic, finely chopped
½ cup dry white wine
2 large egg yolks OR ½ pint container pasteurized egg product
¼ cup boiling pasta water
¼ cup grated Parmigiano Reggiano cheese

A handful fresh parsley leaves, finely chopped
Freshly ground black pepper to taste

Place a large pot of water on the stove, and when it comes to a rolling boil, add salt is using and multigrain pasta and cook to al dente, about 10 to 12 minutes.

Meanwhile, heat a large skillet over moderate heat. Drizzle in the EVOO and when hot add minced garlic and saute 2 minutes. ( You can also add some red pepper flakes with the garlic of you care to) Add bacon bits and then add wine to the pan and reduce liquid by half, about 1 minute.

Beat together egg yolks or egg product, and while whisking vigorously stir in a ladle of the boiling pasta water.

Drain pasta, and add pasta to pan with bacon and garlic and remove from heat. Add egg mixture, cheese, parsley, and black pepper and toss 2 minutes until sauce is absorbed and thickly coating the pasta. Serve immediately.