Pasta Carbonara

I finally got around to trying a new recipe tonight.  I found this on Bethenny Frankel's website (http://www.bethenny.com/).  She has a lot of great recipes and tips for living a healthier life.  And like always, I added my own touch to the recipe.

1 box whole wheat pasta (I used rigitoni, most people use penne)
1.5 Tablespoons olive oil
1 Tablespoon butter
1/2 cup freshly grated Parmesan
6 pieces turkey bacon chopped
1.5 teaspoons salt
1.5 teaspoons pepper
1/3 cup skim or soy milk
1 egg beaten
3 Tablespoons chopped parsley (optional)
1 cup frozen peas
1/2 cup fresh mushrooms, chopped

1. Bring a pot of salted water to a boil, then add the penne pasta
2. In a large skillet, sauté turkey bacon until crispy.  Then coarsely chop.  Place bacon back in the skillet.
3. Cook pasta al dente, drain, leaving pasta slightly wet (adds texture and thickness)
4. Add the pasta to the skillet with the bacon, add the remaining ingredients and fold until well mixed.
5. Garnish with parsley

I also added a couple dollops of sour cream to make the sauce creamier and some dried basil and thyme for another dimension of flavor.  ENJOY!