Spaghetti Carbonara
  1. In a small bowl, whisk together eggs, milk, parmesan and black pepper until well- blended. Set aside.
  2. Bring a big pot of generously-salted water to a boil on the stove.
  3. While waiting for the water to boil, heat oil in a large skillet over medium-heat.
  4. Add the turkey bacon and onion and cook until bacon is nearly crispy and onion is tender. Stir every few minutes.
  5. Once the pasta water is ready, add the spaghetti and cook according to package instructions until it is al dente.
  6. When the pasta is ready, carefully and quickly drain out the pasta water, and return the pasta to the hot pot immediately. With heat on low, stir pasta while pouring egg mixture into the pasta. Continue to toss until the egg mixture is cooked into the pasta. (You may see a few tiny clumps, but in general, the eggs will just coat the individual pieces almost like a sauce.)
  7. Add in the bacon and onion mixture and toss until mixed. Garnish with extra parmesan and/or chopped fresh parsley. Serve immediately.
Recipe Notes

If you don’t keep regular milk around, substitute nonfat dry milk. I found making the nonfat milk with 2 tbsp. powder to 2 tbsp. water worked well.

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