Pasta alla Carbonara

Prep: 5 minutes; Cook: 23 minutes

You'll fall in love with the smoky flavor of bacon combined with sharp Parmesan cheese and garlic--all tossed with pasta and thickened with egg. Make this classic pasta dish kid-friendly by omitting the crushed red pepper.

Yield:

5 servings (serving size: 1 cup pasta mixture and about 1 1/2 teaspoons cheese)

Recipe from

Nutritional Information

Calories 281
Fat 7.6 g
Satfat 3.4 g
Protein 14.1 g
Carbohydrate 39.5 g
Fiber 2 g
Cholesterol 17 mg
Iron 2 mg
Sodium 550 mg
Calcium 140 mg

Ingredients

1/2 cup grated Parmesan cheese, divided
1/3 cup plus 2 tablespoons 1% low-fat milk
1/4 cup egg substitute
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper
8 ounces uncooked linguine
6 center-cut bacon slices
1 cup chopped onion (1 small)
3 garlic cloves, minced

Preparation

1. Combine 1/3 cup Parmesan cheese and next 5 ingredients in a bowl; stir well, and set aside.

2. Cook pasta according to package directions, omitting salt and fat.

3. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat until crisp. Remove bacon from pan, reserving 2 teaspoons drippings in pan. Crumble bacon, and set aside. Add onion and garlic to drippings in pan; sauté 5 minutes or until tender.

4. Drain pasta; return to pan. Add egg mixture, bacon, and onion mixture to hot pasta; toss gently to coat. Place over low heat, and cook 1 minute. Spoon pasta into individual bowls, and sprinkle with remaining Parmesan cheese. Serve immediately.

Carbonara (kar-boh-NAH-rah) literally translates as the "charcoal maker's wife." Word has it that the charcoal sellers from Abruzzo introduced this dish to the city of Rome.

Note:

Gretchen Brown,

Oxmoor House Healthy Eating Collection

June 2006