Saturday, March 29, 2014

Lighter Spaghetti Carbonara

One of my favorite Italian dishes is spaghetti carbonara, which is probably pretty obvious if you know me; I have a serious weakness/obsession for anything with bacon and egg yolk.  The problem with my love of this dish is it can average well over 500 calories per serving, depending how it's made.  So I searched for a lighter carbonara recipe and found this one from Cooking Light.

I used 2 pieces of bacon instead of the pancetta and added some peas (apparently taboo to serious carbonara aficionados, but I think it's delicious).  The recipe calls for linguine, but I had whole wheat spaghetti so I used that.  It turned out really well.  The key is definitely adding the egg and continuing to cook over a low heat for about 5 minutes.  It makes a beautiful creamy sauce.  Such a comforting dinner on this dreary, rainy day.

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