I am typically very skeptical of “low fat” versions of dishes because some are an absolute joke. They claim to taste the same way, and do NOT. Let’s take cupcakes for example. In my eyes, if you are going to eat a cupcake, eat a damn cupcake. None of this applesauce as a substitute for sugar thing; it just DOESN’T taste the same and then you are left unsatisfied.
So when I came across the recipe, I chuckled to myself. How can you make pasta carbonara low fat and still taste delicious? I mean, fat is the main ingredient yes? Well, I gave it a shot and can honestly say…it was amazing. And not only that – my fiancé who recently discovered his love of pasta carbonara at Italian restaurants around the North End, loved it too. So I can say with total confidence that this dish is awesome, and SUPER quick. It will literally take you fifteen minutes to make and will leave you totally satisfied.
- 2 cups of dry whole wheat penne or one handful of whole wheat linguine
- 1 tablespoon of olive oil
- 1 tablespoon of butter (with canola oil better!)
- ½ cup of parmesan cheese
- 4 pieces of turkey bacon/low sodium bacon
- 1/3 cup of fat free milk
- 1 egg, beaten
- Chopped parsley
- Bring a pot of salted water to a boil, then add the pasta.
- In a large skillet, over medium heat, sauté bacon in olive oil until crispy. Then coarsely chop and put off to the side.
- Cook pasta al dente, drain, leaving pasta slightly wet (adds texture and thickness)
- Add the pasta and the bacon to the skillet, and then add the remaining ingredients and fold until mixed. Make sure you get the egg mixing in with everything as soon as it hits the skillet, or else it will scramble.
- Top with parsley and enjoy!