Fettuccine Carbonara
Here' a low-fat recipe for the classic pasta dish made with cream, eggs, and bacon. With the aid of fat-free half-and-half, egg substitute, and turkey bacon, each serving has only 7 grams of fat. Enjoy!
Ingredients
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6 slices turkey bacon, chopped
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1-1/2 cups fat-free half-and-half
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1/2 cup liquid egg substitute
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1 tablespoon all-purpose flour
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1/4 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1 pound fettuccine
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1 cup frozen peas
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1/2 cup grated Parmesan cheese
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2 tablespoons chopped parsley
Directions
1.
Bring large pot of lightly salted water to boiling.
2.
Cook bacon in skillet 5 minutes. Whisk half-and-half, egg substitute, flour, nutmeg, salt, pepper in bowl.
3.
Add pasta to boiling water; cook until al dente, tender but still firm.
4.
Add peas and cream mixture to skillet; cook, whisking, until slightly thickened, 5 minutes (do not heat quickly or sauce will separate).
5.
Drain pasta; don't rinse. In bowl, mix with sauce, cheese, parsley.
Nutrition information
Calories 437, Total Fat 7 g, Saturated Fat 2 g, Cholesterol 7 mg, Sodium 641 mg, Carbohydrate 70 g, Fiber 5 g, Protein 21 g.
Percent Daily Values are based on a 2,000 calorie diet
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Healthy Carbonara
Fat-free half-and-half makes a low-fat cream sauce for the pasta, bacon, and peas in this 20 minute dinner.
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