Had a craving for fettucine carbonara ... but heavy cream, parmesesan and bacon are not exactly diet-friendly. However, I have found a way to prepare this meal and still make it tasty *and* low-fat.
Lighter Carbonara - Serves Appx 6
6 oz. Whole Wheat Fusilli (or any other pasta)
8 slices Center-Cut Bacon, sliced thinly
1 Cup Grated Parmesan Cheese (I used a microplane for a fine grate)
1 Whole Egg
1/2 C Fat Free Half & Half
1 C Frozen Peas
2 Cloves Garlic, finely diced
1/2 C Finely Diced Onion (or 1 med-sized yellow onion - it's close enough)
1 C water (I reserved 1 C of the pasta water)
Chop bacon and fry in a deep frying pan or a dutch oven. Set aside, reserving bacon grease (unless there's a lot, then remove some, only saving enough to cook the onion and garlic).
In a separate pan, boil pasta according to manufacturer's directions. Drain and set aside (reserving 1 C of the pasta water in case your carbonara sauce is too thick).
Back in the frying pan, saute onion and cook until translucent (appx 5 minutes). Add garlic and cook until softened. Add peas and cook for a few minutes until they're no longer frozen. Turn off heat.
In a bowl, combine parmesean cheese, egg and half & half.
When the pasta is done, combine everything in the frying pan and heat through until the sauce is warmed and at the desired consistency.
Calories 172 Calories from Fat 73.0
Total Fat 8.11 g
Saturated Fat 3.83 g
Cholesterol 53.38 mg
Sodium 205.8 mg
Total Carbohydrate 13.2g
Dietary Fiber 2.13g