Pasta Carbonara

Pasta Carbonara recipe.

We need:
6 cups of spaghetti (cooked)
6 oz of turkey bacon (chopped)
6 tablespoons of egg substitute
1 cup of low-fat milk
2 tablespoons fresh parsley (minced)
0.25 cups of grated parmesan cheese
2 garlic cloves (minced)
0.25 teaspoons of freshly ground pepper

Cook bacon in a large nonstick skillet over medium-high heat until crisp.
Add garlic and saute 1 minute or until tender.
Reduce heat to low; then stir in the pasta, cheese, parsley, and pepper.
Combine the milk and egg substitute; stir well.
Pour the milk mixture over the spaghetti mixture, and cook 3 minutes or until sauce thickens, stirring constantly.
Serve pasta immediately.

Beef Cannelloni

An Italian recipe: Beef Cannelloni. This is a kind of pasta.

We need:
500 g of beef mince
800 g of tomatoes (chopped)
450 g of frozen spinach
18 cannelloni tubes
50 g of butter
1 large onion (chopped)
2 cloves of garlic (crushed)
2 teaspoons of dried basil
2 tubs (500g) four cheese sauce
2 tablespoons of olive oil
some salt and freshly ground black pepper

Preheat the oven to 200°C, 400°F, Gas Mark 6. Heat the oil and butter in a large frying pan and fry the onion and garlic for 3-4 minutes.
Add the beef mince and brown, then add the tomatoes, spinach, basil and seasoning. Cover with a lid and simmer for 15 minutes stirring occasionally.
Remove the lid and cook for 5 minutes to thicken. Cool.
Fill the cannelloni tubes by piping or spooning the meat mixture in.
Then place in a lightly greased shallow oven proof dish side by side.
Gently heat the four cheese sauce, then spoon over the cannelloni.
Place in the oven and cook for 30 – 35 minutes.
Serve Beef Cannelloni as suggested with a crisp green salad.