I got this recipe from http://www.bethenny.com/. It gives the taste of carbonara without all the fat. I am definitely a big fan.
1 pound pasta
3/4 cup soy milk
2 whole eggs
1/2 cup freshly grated Parmesan
1 teaspoon garlic salt, divided
1 teaspoon black pepper, divided
2 tablespoons butter (regular or vegan/soy)
8 slices bacon, cooked until crispy
1-1/2 teaspoons red pepper flakes
1. Cook the pasta according to the package directions.
2. Meanwhile, in a large bowl, whisk together the milk, eggs and yolks, parmesan cheese, half the garlic salt, and half the pepper.
3. When the pasta is done, drain it and quickly put it directly into the bowl with the egg mixture. Toss to coat. The hot pasta will cook the eggs.
4. When the pasta is coated with the egg mixture, mix in the butter, bacon, red pepper flakes, and the remaining garlic salt and pepper. Serve immediately.
To cook the bacon - I use our toaster oven. Put foil on the bottom of a sheet pan with enough of an edge to prevent the grease from spilling over. Lay out the bacon. Put in a cold oven. Turn the oven on to 400 degrees. Cook for 20 minutes. I like to check on it and stir it around a little at the 10 minute mark. Cook a little longer or a little less depending on the texture you want.