Low Fat Pasta Carbonara. Stir quickly in to pasta, coating all strands. Add bacon mixture, parmesan and parsley. A delicious low fat alternative to the Italian favourite.
Ingredients of Low Fat Pasta Carbonara
- It's 1 lb of linguini.
- It's 6 oz of turkey bacon, finely chopped.
- You need 3 clove of garlic, minced.
- You need 2/3 cup of dry white wine.
- You need 1 cup of egg substitute.
- Prepare 1/3 cup of fresh parsley, chopped.
- Prepare 1/3 cup of grated Parmesan cheese.
- Prepare 1 pinch of salt/pepper to taste.
You'd be forgiven for thinking that its made the traditional way with egg yolks to. INGREDIENTS: MUSHROOMS (I recommend shiitake mushrooms but you can use. Arrange pancetta in a single layer on tray. Drain off fat; cool and crumble.
Low Fat Pasta Carbonara instructions
- Cook pasta according to package directions. While pasta is cooking, cook the bacon and gain in a small saute plan over medium low heat until the garlic is aromatic and the bacon is holy browned, about 3-4 minutes..
- Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour the mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley..
- When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and pepper and serve..
Add peas and return to boiling, stirring. This classic lower-fat penne carbonara recipe recipe is made with a reduced fat cheese sauce and has a fabulous flavour! Serve a portion of this delicious pasta dish with a side salad or toss through spinach leaves to add to. View top rated Low fat pasta carbonara recipes with ratings and reviews. This is the classic version of carbonara I grew up eating.