Low(er) Fat Spaghetti Carbonara

One of hubby's favorite dishes is spaghetti carbonara. We both love this lower fat version, especially when we are trying to stick with our New Year's resolutions!  Peas are optional but I think they really add to this dish!  Hope you do too!

1 (16 ounce) package uncooked whole wheat thin spaghetti
3 teaspoons olive oil
1 1/2 cups bacon (or pancetta), finely chopped (I used real bacon bits from Costco)
1 cup onion, finely chopped
1 garlic clove, minced
3/4 cup skim milk
1/4 cup Egg Beaters egg substitute
1/2 teaspoon black pepper, or to taste
pinch of freshly grated nutmeg
1/2 cup parmesan cheese, grated
Optional: frozen & thawed baby green peas

1) Cook pasta according to package instructions. (If you plan to add green peas, add to pasta pot 2 minutes before pasta is done).
2) Add olive oil to skillet and then add bacon, onions, and garlic. Cook until tender, 4 to 5 minutes.
3) Drain pasta and add it to the bacon mixture. Stir in Egg Beaters, milk, pepper, and nutmeg. Cook a minute or two, until warmed through.
4) Toss with cheese and mangia!