Pasta Carbonara
Recipe from Family Circle

Turn the classic pasta dish into a low-fat recipe by using turkey bacon and fat-free half-and-half. Asparagus is a flavorful and healthy addition.

by 4  people

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Servings: 6
Prep Time: 10 mins
Related Categories: Pasta
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    3/4  pound 
    gemelli pasta
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    1   pound 
    asparagus, trimmed and cut into 1-inch pieces
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    12   slices 
    turkey bacon (6 ounces), cut crosswise into thin strips
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    1 1/4  cups 
    fat-free half-and-half
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    1/2  teaspoon 
    dried basil
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    1/4  teaspoon 
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    1/8  teaspoon 
    black pepper
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    1/8  teaspoon 
    ground nutmeg
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    1/3  cup 
    plus 1 tablespoon grated Parmesan cheese

Cook pasta in lightly salted water following package directions. Add asparagus to pasta water for last 4 minutes of cooking time. Drain and keep warm.
While pasta is cooking, place bacon in a medium-size nonstick skillet and cook over medium-high heat about 8 minutes, stirring occasionally, or until slightly browned and crisp. Remove from pan with a slotted spoon and drain on a paper towel-lined plate.
In a small saucepan, whisk half-and-half and egg yolks. Cook over medium heat about 8 minutes, whisking constantly, until temperature reaches 160 degree F on an instant-read thermometer. Stir in basil, salt, pepper and nutmeg.
Add bacon to cooked pasta and asparagus. Stir in creamy egg mixture. Stir in 1/3 cup of the Parmesan cheese.
Spoon pasta into a serving bowl and sprinkle remaining 1 tablespoon Parmesan on top. Serve immediately.
Nutrition information
Per Serving: cal. (kcal) 386, Fat, total (g) 11, chol. (mg) 137, sat. fat (g) 4, carb. (g) 51, fiber (g) 4, pro. (g) 19, sodium (mg) 648, Percent Daily Values are based on a 2,000 calorie diet
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