Spaghetti (Not Quite) Carbonara - Dairy Free

I came up with this dish when craving carbonara but not wanting to use cream and also keeping fat low. Also, my daughter is allergic to milk so I try to keep her in mind when cooking. I trimmed some of the fat off of the bacon to keep it lean. This was enough for my hubby, me, and 2 year old (with a bit left). Cook time for pasta is included in the prep time.

• Ready In: 20 mins
• Serves: 3-4

Ingredients

• 6  slices bacon
• 2  eggs
• 1  tablespoon white wine
• 1⁄4 cup red onion, diced
• 2  garlic cloves
• 1⁄4 cup sun-dried tomato
•  salt and pepper
• 6  ounces angel hair pasta
• 2  tablespoons olive oil
• 2  tablespoons  grated parmesan cheese, for topping (optional)

Directions

1. Begin boiling water for pasta.
2. Soak sun dried tomatoes to soften in warm water. When softened, dice into pieces.
3. Dice onion and garlic and cut bacon into small pieces.
4. Heat oil in pan and add onion, garlic, and bacon. When slightly cooked, add diced sun dried tomatoes. and continue to cook until bacon is slightly crisp. Remove from heat.
5. Whisk eggs with white wine and add salt and pepper to taste.
6. When pasta is done, drain and immediately add to bacon mixture and add eggs. Stir quickly to allow for even cooking of eggs from the heat of the pasta.
7. Serve with parmesan on top if you wish.