Asparagus and Chicken Carbonara
Raw egg yolks and whipping cream traditionally add the creaminess and fat to pasta carbonara. This lighter version with asparagus and chicken achieves the same texture with egg substitute and nonfat evaporated milk. Prevent the eggs from scrambling by being careful not to heat the egg mixture too rapidly. Eat this dish immediately to enjoy its velvety creaminess; if it stands, the sauce can become too thick.