Breakfast Pasta?

This is a quick recipe that I go to when I've forgotten to defrost dinner! I usually have most of the ingredients on hand. In a pinch, use dried parsley.

Guiltless Spaghetti Carbonara
Bacon and eggs pasta! The original recipe calls for pancetta, a very high calorie food. I've subbed Canadian bacon. You could cut the oil down tremendously (maybe to 2 tsp or less) and also use egg substitute to lighten up even more. The recipe, below, stands as tested. Serves 6 at 7 WW Points per serving.

6 oz cooked Canadian-style bacon
2 tbsp olive oil
3 item(s) egg
1/4 cup(s) parsley
1/4 tsp kosher salt
1/4 tsp crushed red pepper flakes
6 serving(s) Ronzoni spaghetti
1/2 cup(s) grated Parmesan cheese

Boil water in a large pot. Add spaghetti and cook as directed to al dente. Chop bacon into 1/4 inch dice. Cook bacon in oil in large pan until browned and slightly crispy. Remove from heat. Whisk eggs, parsley, salt, and red pepper flakes until well combined. Reserve 1 cup of the spaghetti cooking water. Drain spaghetti. Add hot pasta to bacon in pan. Toss to combine. Add half of the cooking water, then all of the egg mixture and stir quickly. The pasta will appear creamy and delectable (!!!). Add Parmesan cheese and toss to combine. Enjoy!