Rating: 2.5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 1
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Smoked mozzarella creates the flavor of pasta carbonara without the bacon. Shred the mozzarella as finely as possible so it will melt quickly. Juicy tomato slices drizzled with sweet-tart balsamic vinegar are ideal on the side.

Sharon Sanders
Recipe by Cooking Light May 2003

Gallery

Credit: Karry Hosford

Recipe Summary

Yield:
4 servings (serving size: 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cook pasta in boiling water 7 minutes; add asparagus; cook 2 minutes or until pasta is al dente and asparagus is crisp-tender. Drain.

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  • Combine milk, salt, black pepper, eggs, and garlic in a Dutch oven, stirring with a whisk until well blended. Add pasta mixture; cook over medium heat for 3 minutes or until slightly thick and creamy, stirring constantly. Add cheeses, parsley, and red pepper; cook for 1 1/2 minutes or until cheese melts, stirring constantly. Serve immediately.

Nutrition Facts

363 calories; calories from fat 24%; fat 9.5g; saturated fat 4.8g; mono fat 2.7g; poly fat 1g; protein 19.4g; carbohydrates 49.5g; fiber 3.1g; cholesterol 125mg; iron 3.7mg; sodium 688mg; calcium 290mg.
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