Linguine with Bacon and Onions

I know I have mentioned that I LOVE Rachael Ray, but I really can't sing enough of her praises! I retrieved this recipe from a little calender that I received as a gift for renewing my magazine subscription. It is really easy and can be made fairly healthy. I substituted turkey bacon and whole wheat pasta to make it healthier. You could also use egg substitute for the eggs if you like. I have made carbonara before using egg substitute, but it does taste better with real eggs.

Source: Everyday with Rachael Ray

Ingredients:

1 LB. Linguine Pasta
3/4 LB Bacon
2 large onions, thinly sliced
2 large egg yolks
Parmesan cheese, for sprinkling

Directions:
In boiling, salted water, cook the linguine until al dente; reserve 1.5 cups pasta cooking water. In a large, deep skillet, cook the bacon over medium heat until crisp. Discard all but 3 tbsp. bacon fat, then add the onions and cook over medium-high heat, stirring until softened. Add the pasta cooking water and bring to a boil. Stir in the linguine and remove from the heat. Stir in the egg yolks, one at a time. Add the bacon, season with pepper and sprinkle with Parmesan.

Bacon and Mushroom Spaghetti

This is a really cheap and healthy meal. I used turkey bacon to make it even healthier. My family really liked it. I think the bacon was the key ingredient because it added some smokiness to the dish.

Source: http://allrecipes.com/
Serves 4-6

Ingredients:

1 pound dry spaghetti
1 pound bacon, cut crosswise into 1-inch pieces ( I used 1/2 pound of turkey bacon)
1 large sweet onion (such as Vidalia®), chopped
2 (4.5 ounce) cans sliced mushrooms, drained ( I used fresh diced mushrooms)
2 (15 ounce) cans tomato sauce
1 tsp dried oregano (my addition)
1/4 tsp cayenne pepper (my addition)

Directions:
Fill a large pot with lightly salted water and bring to a rolling boil over high heat. Once the water is boiling, stir in the spaghetti, and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through, but is still firm to the bite, about 12 minutes. Drain well in a colander set in the sink.
While the pasta is cooking, brown the bacon with onion in a large pan over medium heat until the bacon is almost crisp, about 10 minutes; drain excess fat, and stir in the mushrooms and tomato sauce. Bring the sauce to a boil. Return the cooked spaghetti to the pot, mix with sauce, and serve.

Nutritional Information
Amount Per Serving Calories: 469 Total Fat: 11.9g Cholesterol: 27mg