Ok, here are the results of the spaghetti carbonara. I made it yesterday, probably because I didn't really plan for it. When I plan to cook, it doesn't pan out!
I made the same size and everything suggested by the recipe. I had a problem with putting a raw egg in my meal and serving it, so I did cook the egg a little big once it was mixed in with the milk. I was not happy with the overall taste of the meal. It was creamy but really without any flavor. I added a lot of salt and pepper to make it edible but couldn't finish my portion size. My husband struggled to finish his portion as well, but unlike me, he was a trooper.

You cook the sauce in the same as the bacon to give it flavor, but because you take out all the oil, you lost most of the best flavor. Also, it really could have used more Parmesan cheese. The little pieces of bacon in the meal were the only things that I was eating for. By the end of the meal I was just picking out bacon pieces. The only way I could have made this better, is by actually making the Alfredo sauce and pouring it over the noodles.

I didn't make the bread, I don't need the extra calories. I imagine if I did, it would have helped me get through the meal. I just don't think rubbing garlic on a piece of bread is going to make decent garlic bread. I think it is going to lack a lot of the flavor that garlic bread has. One day I will try it and report back.

Ratings:
overall: 1/5
bacon: 5/5 it really helped me survive the meal. It tastes great
peas: 2/5 I am not a fan of peas but the peas tasted better then the meal did
would I make it again: NO WAY!

If you are brave enough and want to try the recipe, here you go:

Spaghetti Carbonara

Serves 4
Calories per serving: 412
Calories per serving garlic bread: 78

For the spaghetti
3 slices bacon
1 teaspoon olive oil
1 small onion, diced
1/3 cup low-fat (1-percent) milk
1 large egg
8 ounces spaghetti
1 cup frozen peas
1 1/2 ounces Parmesan cheese, finely grated (6 tablespoons)
1/4 cup sliced fresh flat-leaf parsley
Salt, to taste
Pepper, to taste

For garlic bread
1 whole-grain baguette, sliced
1/2 garlic clove
Olive oil
Chopped basil

1. Preheat oven to 350 degrees.

2. Cook the bacon in a large skillet over medium heat, turning occasionally until browned and crisp, about 6 minutes. Drain pan and dry bacon on paper towels; keep the skillet on the heat. Add the oil and onion, and cook, stirring occasionally, until softened and translucent, about 3 minutes. Remove from the heat. Whisk together the milk and egg in a large serving bowl until well combined. Stir in the onion.

3. Bring a large saucepan of salted water to a boil. Add spaghetti, and cook according to the directions on the package.

4. While pasta is cooking, slice baguette thinly on bias. Place slices on sheet pan. Lightly rub with flat side of garlic clove, and brush on a little olive oil and sprinkle basil. Place into oven on top rack for 5 to 7 minutes, until golden.

5. Two minutes before the spaghetti is done, stir in the peas. Drain and immediately transfer to the milk mixture. Toss until the pasta is well-coated. Add the cheese, parsley, 1/2 teaspoon salt and 1/4 teaspoon pepper, and toss well. Crumble the bacon into small pieces over the spaghetti, and toss. Serve immediately.