Servings: 4

Country Pasta Carbonara
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  • 16 ounces Country Pasta Egg Pasta, uncooked
  • 6 oz. turkey bacon, finely chopped
  • 3 cloves garlic, minced
  • 2/3 cup dry white wine
  • 1-cup egg substitute, or pasteurized egg
  • 1/3 cup chopped parsley
  • 1/3 cup grated Parmesan cheese
  • Salt and freshly ground pepper to taste


  1. Prepare pasta according to package directions.
  2. While the pasta is cooking, sauté the bacon and garlic in a small skillet over medium-low heat until the bacon is lightly browned.
  3. Add the wine, and bring to a boil, increasing the heat; cook until the wine is reduced by about half.
  4. Pour the mixture into a large serving bowl and let cool for 5 minutes.
  5. Mix the egg substitute and the parsley with the bacon, garlic and wine reduction.
  6. When pasta is al dente, drain well and add hot pasta immediately to the bacon mixture.
  7. Add Parmesan cheese and toss, working quickly.
  8. Season with salt and freshly ground pepper to taste and serve.