Baked Spaghetti Carbonara

This recipe totally easy to make. I actually made it last night and it took about 20 minutes to prepare followed by 35 in the oven. Then I popped it in the fridge and will reheat tonight. So I just nuked it today for about 10 minutes and then broiled it to melt the cheese again. It was decent, however the egg/milk mixture needed more flavour. I would possibly add more garlic and/or onion to it, or possibly just add some herb and garlic seasoning from Epicure (or whatever brand). I will try again in the future and see how it goes. This recipe was taken directly from the Weight Watchers website and I made no revisions (except for using a 9 inch square pan rather than a pie pan). For those interested it makes 6 pieces worth 6 points plus each (sorry no other nutrition on it)

Ingredients

	8 oz uncooked whole-wheat spaghetti
	4 slice(s) uncooked turkey bacon
	2 medium uncooked leek(s), chopped (white parts only)
	3 clove(s) (medium) garlic clove(s), minced
	1 tsp dried oregano
	1/2 tsp table salt
	1/4 tsp black pepper, freshly chopped
	1 1/4 cup(s) fat-free skim milk
	1 cup(s) fat-free egg substitute
	1/4 tsp garlic powder
	1/4 tsp onion powder
	1/4 cup(s) grated Parmesan cheese

Instructions

• Preheat oven to 375ºF.
  
  
• Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
  
  
• Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.
  
  
• In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.
  
  
• Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.