carbonara with bacon
(2 ratings)
This is a healthier version of an old favorite. Add some crusty whole wheat French bread and a salad and you're in for a real treat.
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(2 ratings)
method
Stove Top
Ingredients For carbonara with bacon
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1 cegg beaters or 4 whole eggs
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1/2 c2% milk or cream
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2/3 cparmesan cheese, fat-free
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1 tspred pepper flakes, if desired
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1/4 cparsley, fresh or parsley flakes, dried, add to your desired taste
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1/4 cchopped sun-dried tomatoes, in oil (i use more)
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8 - 10slices turkey bacon, cooked and chopped into desired pieces
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1small onion, chopped
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1 cansliced mushrooms or used fresh, if desired
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1/2 lbyour favorite whole wheat pasta, cooked and some of the liquid reserved
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2 Tbspextra virgin olive oil (evoo) to sautè onions and mushrooms)
How To Make carbonara with bacon
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1Cook pasta according to package directions. Drain pasta, but reserve some of the liquid in case the sauce is too thick for you.
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2While cooking pasta, chop onions and sautè in some EVOO, add mushrooms. Sautè until tender. Turn burner to low setting. In a small mixing bowl, mix Egg Beaters (or eggs), milk (or cream), Parmesan cheese, parsley, sun-dried tomatoes and red pepper flakes; add to onions and mushrooms. Cook SLOWLY until thickened. DO NOT TURN ON HIGH or you'll have scrambled eggs. When pasta is done, drain and add egg mixture to hot pasta. If your sauce gets too thick, add some of the pasta water, a little at the time, until it is your desired consistecy.
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