Spaghetti Carbonara

Its supposed to be spring in Chicago but we had a snowstorm for Easter. This week, the rain and gloom are enough to discourage anyone. To the rescue: David's healthy version of Spaghetti Carbonara. Healthy, hearty, and comforting. Enjoy!

Ingredients
* 1 lb. whole wheat spaghetti
* 1/4 lb. pancetta or bacon
* 4 egg whites
* 1/4 cup fat free half & half
* 1/4 cup pecorino romano cheese, grated
* 1 onion, diced
* cracked pepper

Cook pasta according to package instructions. Meanwhile, cook bacon. Remove from heat & drain. In teaspoon of olive oil or cooking spray, saute the onion. When translucent (about 6 - 7 min.), add bacon back to the pan. Continue to saute for 2 min. more. Deglaze with pan with 1-2 T. of pasta cooking water. Add the half & half, cook for 1 min. Drain the pasta and add to the pan. Remove from heat and slowly add egg whites while mixing, until creamy. Add pepper & cheese. Toss. Must be served immediately. Will not keep.

At 5.5 WW PTS (TM) per cup, this is a creamy and tasty meal!

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