Carbonara Makeover

What could be better than pasta smothered in cream sauce and sprinkled with bacon?  If ever you find the answer to this question, please let me know!  This recipe takes this heavenly dish from over 600 calories a serving down to 400, from 28 fat grams down to 10, from 11 grams of saturated fat down to only 3.Spaghetti Carbonara
serves 6

• 1 large egg plus 1 egg white
• 2/3 cup grated Pecorino Romano cheese
• 1/4 cup fat-free evaporated milk
• 2 Tbl mayonnaise (Helman's)
• 2 oz Canadian bacon, chopped
• 2 slices bacon, chopped
• 3 garlic cloves, minced
• 1 tsp pepper
• 1/3 cup low-sodium chicken broth
• Salt
• 1 lb spaghetti (linguine or fettuccine will work as well)

1.  Bring 4 quarts water to boil in large pot.  Process egg, egg white, cheese, evaporated milk, and 1 1/2 Tbl mayonnaise in food processor until smooth; leave mixture in food processor.2.  Cook both bacons in large non-stick skillet over medium heat until fat has rendered and bacon is browned, about 7 minutes.  Using slotted spoon, transfer bacon to bowl; set aside.3.  Add garlic and pepper to fat in pan and cook until fragrant, about 30 seconds.  Stir in broth and simmer until slightly thickened, about 1 minute.  Remove pan from heat, cover and keep warm.4.  Meanwhile, add 1 Tbl salt and pasta to boiling water and cook until al dente.  Reserve 1 cup pasta cooking water, drain pasta, and return to pot.  Toss pasta with remaining 1/2 Tbl mayonnaise until coated.5.  With motor running, slowly add broth mixture and 1/4 cup hot pasta cooking water to egg mixture and process until smooth and frothy, about 1 minute.  Immediately pour egg mixture over hot pasta and toss to combine, adding reserved cooking water as necessary to adjust consistency.  Stir in crisp bacon and season with salt.  Serve.