Pasta Carbonara

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.

Recipe from Family Circle
Pasta Carbonara
10 mins
by 5.0 5  people
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  • 3/4 pound gemelli pasta
  • 1 pound asparagus, trimmed and cut into 1-inch pieces
  • 12 slices turkey bacon (6 ounces), cut crosswise into thin strips
  • 1 1/4 cups fat-free half-and-half
  • 3 yolks
  • 1/2 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1/8 teaspoon ground nutmeg
  • 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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