Low Fat Pasta Carbonara

400g dried fettuccine or spaghetti
olive oil cooking spray
150g rindless shortcut bacon, thinly sliced
1 large brown onion, finely chopped
3 eggs
50g parmesan cheese, finely grated
2 Tbs flat-leaf parsley, chopped

Cook pasta in a large saucepan or boiling salted water, following packet directions, until just tender.
Meanwhile, lightly spray a frying pan with oil. Heat over medium heat. Add bacon and onion.
Cook, stirring, for 3 to 4 minutes, or until golden.
Drain pasta and return immediately to hot saucepan.
Whish eggs in a jug with a fork. Add to hot pasta. Stir quickly to coat pasta.
Add bacon mixture, parmesan, parsley and salt and pepper to pasta.
Toss over low heat for 1 to 2 minutes, or until heated through.
Serve immediately.

Serves 4

Per Serve: 2407kj; 12.7g fat; 5.2g saturated fat; 29.1g protein; 71.1 carb; 4.9g fibre; 174mg cholesterol; 784mg sodium.

Source: Super Food Ideas magazine - April 2004. P34.