Carbonara

This recipe is a favorite with our two youngest especially. I've done some tinkering to make the traditional recipe a little more friendly for those of us watching fat intake.

1 package turkey bacon
1 1/4 cup light cream
1 cup (or more) freshly grated parmesan
4 eggs
pepper
thin spaghetti noodles

Slice the turkey bacon into small peices and fry in a large pan until "crisp" in a little olive oil. Set aside on a paper towel to drain.

Boil a large pot of water. When boiling, remove lid and add 1 tbsp salt and spaghetti noodles. Cook pasta with lid off according to package directions until al dente.

While pasta is cooking, whisk together cream, eggs and pepper. Add grated parmesan and crisp bacon.

Drain pasta and immediately pour into pan used for turkey bacon. Turn on the heat to medium(low) and pour egg mixture over spaghetti. Cook, stirring constantly, until sauce begins to thicken, careful not to cook eggs into "scrambled eggs." This should take anywhere from 2 to 5 minutes.

Serve with extra parmesan and freshly ground pepper to taste.