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.
Ingredients
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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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3 egg yolks
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1/2 teaspoon dried basil
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1/4 teaspoon salt
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1/8 teaspoon black pepper
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1/8 teaspoon ground nutmeg
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1/3 cups plus 1 tablespoon grated Parmesan cheese
Directions
1.
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.
2.
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.
3.
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.
4.
Add bacon to cooked pasta and asparagus. Stir in creamy egg mixture. Stir in 1/3 cup of the Parmesan cheese.
5.
Spoon pasta into a serving bowl and sprinkle remaining 1 tablespoon Parmesan on top. Serve immediately.
Nutrition information
Calories 386, Total Fat 11 g, Saturated Fat 4 g, Cholesterol 137 mg, Sodium 648 mg, Carbohydrate 51 g, Fiber 4 g, Protein 19 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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