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.
Nutrition Facts:
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
Sugars 2.13g
Protein 11.62g
Jennifer,
ReplyDeleteThat sound very delicious thank you for sharing.
Therese