Light Fettuccine Carbonara

Light Fettuccine Carbonara

Ingredients:
bacon, meatless
cheese, cottage, creamed, large or small curd
milk, fluid, 1% fat, without added vitamin a and vitamin d
egg substitute, powder
salt, table
kashi, steam meal, chicken fettuccine, frozen entree
cheese, parmesan, hard

Directions:
Slice bacon into 1 inch long and 1/4inch thick strips.
In a medium skillet, cook the bacon over medium heat, stirring occasionally, until light brown.
Transfer to a plate and set aside.
In a blender process the cottage cheese, milk, egg substitute and salt until smooth.
In a large pot of salted boiling water, cook the pasta until just barely tender.
Drain well and return to the pot.
Add the cheese mixture, bacon and pepper to the pasta and cook over med-low heat, stirring continually until sauce is heated through--do not boil--about 1 minute.
Transfer to a warmed serving bowl, and serve immediately, sprinkling with the parmesan cheese.