Spaghetti Carbonara

     I am definitely a pasta lover and I always love a quick, light meal.  I have become obsessed with this dish and make it all the time now.  It's perfect for a side dish, a "just me" lunch, or a light weeknight dinner.  It's super easy and uses ingredients I always have on hand.  Feel free to add different veggies or meats.  Chicken would be yummy for some extra protein.  You could also go meatless for a vegetarian supper.  Instead of, or in addition to, use frozen carrots.  Be creative and enjoy!

Spaghetti Carbonara (yields 2 servings)
Ingredients:
Canola oil cooking spray
4 slices of bacon, cut into bite sized pieces
4 ounces of thin spaghetti (can substitute any pasta here; use what you like and have)
1 tablespoon of all-purpose flour
1/2 cup of low sodium chicken (or vegetable) broth, room temperature
1/4 cup of reduced fat grated Parmesan
Salt and pepper, to taste
1 cup of frozen peas

Directions:
Prepare spaghetti according to package instructions.  Save some of the cooking liquid, just in case.

In a medium skillet over medium-high heat, cook bacon pieces in a little cooking spray.  When the bacon is completely cooked, remove with a slotted spoon.  Drain excess grease on a paper towel.  Leave a tablespoon of the bacon fat in the pan.  If you're skipping the meat, you will need a tablespoon of butter to substitute the fat.

Whisk in the flour.  Allow this to cook for a minute.  You don't want the raw flour taste in your delicious pasta sauce.  Slowly, whisk in the broth and bring to a simmer.  Continue whisking as you add the Parmesan, salt and pepper.  Start with a little salt and add as you taste.  You can add more but you can't take out!

Reduce the heat and gently stir in peas.  Give them a minute to heat through.  If your sauce is too thick, add some of the reserved pasta water.

Add the cooked pasta to the sauce and combine thoroughly.  Serve warm, topped with bacon and extra Parmesan.