Creamy Spaghetti Carbonara

Serves 6

1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine (or use white grape juice with a splash of
vinegar)
1/2 cup chopped parsley
1 Cup of Half and Half (Half cream/half milk for UK people)
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste

Prepare pasta according to package directions. While pasta is cooking,
cook the bacon and garlic in a small sauté pan over medium-low heat until the
garlic is aromatic and the bacon is lightly browned, about 3 to 4 minutes.

Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by half. Add the half and half and bring back up to a slight
simmer (not much--it will break) and whisk in the Parmesan cheese mixture, stirring
constantly until thickened. Remove from heat.

When pasta is done, drain it well and add it immediately to the bacon
mixture.
Add Parmesan cheese and toss quickly. Season with salt and freshly
ground pepper and serve.

Per Serving: 587 Calories; 12g Fat (19.6% calories from fat); 24g
Protein; 87g
Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 697mg Sodium.
Exchanges: 5
1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable; 1 Fat.

SERVING SUGGESTION: Steamed broccoli and a big spinach salad. Pass a
bowl of baby carrots at the table for a little beta carotene crunch!