Spaghetti Carbonara Low Fat
Traditional spaghetti carbonara has 610 calories, 28 grams of fat, and 15 grams of saturated fat per main-course serving. Our Low-Fat Spaghetti Carbonara has 400 calories, 10 grams of fat, and 3 grams of saturated fat per main-course serving.
Source: From Cook's Country October/November 2008
Recipe type: Pasta
- • 1 large egg plus 1 egg white
- • ⅔ cup Pecorino Romano cheese, grated (see note)
- • ¼ cup fat-free evaporated milk
- • 2 tablespoons mayonnaise
- • 2 ounces Canadian bacon, chopped
- • 2 slices bacon, chopped
- • 3 garlic cloves, minced
- • 1 teaspoon pepper
- • ⅓ cup white wine
- • Salt
- • 1 pound spaghetti (see note)
- • 1. Bring 4 quarts water to boil in large pot. Process egg, egg white, cheese, evaporated milk, and 11/2 tablespoons mayonnaise in food processor until smooth; leave mixture in food processor.
- • 2. Cook both bacons in large nonstick skillet over medium heat until fat has rendered and bacon is browned, about 7 minutes. Using slotted spoon, transfer bacon to bowl; set aside.
- • 3. Add garlic and pepper to fat in pan and cook until fragrant, about 30 seconds. Stir in wine and simmer until slightly thickened, about 1 minute. Remove pan from heat, cover, and keep warm.
- • 4. Meanwhile, add 1 tablespoon salt and pasta to boiling water and cook until al dente. Reserve 1 cup pasta cooking water, drain pasta, and return to pot. Toss pasta with remaining ½ tablespoon mayonnaise until coated.
- • 5. With motor running, slowly add wine mixture and ¼ cup hot pasta cooking water to egg mixture and process until smooth and frothy, about 1 minute. Immediately pour egg mixture over hot pasta and toss to combine, adding reserved cooking water as necessary to adjust consistency. Stir in crisp bacon and season with salt. Serve.
Any long, thin pasta such as linguine or fettuccine will also work here. An equal amount of Parmesan cheese may be substituted for the Pecorino, although the cheese flavor will be less pronounced.
Calories: 400 Fat: 10 gms Saturated fat: 3 gms