Healthier Spaghetti Carbonara

Mix It Up Monday

I love carbonara.  It is, hands down, my very favorite pasta.  The true traditional carbonara is straight up bacon and eggs and pecorino with the yolk making this lovely creamy, velvety sauce.  What you see in restaurants is usually all of these things and loaded with cream to boot.  Decadent and HORRIBLE for you.  So I’m always interested in people’s interpretations for lightening it up.  I tried out this recipe from Amateurs with Knives  with a few modifications: gluten free spaghetti, fat free half and half instead of evaporated skim milk, 4 strips of bacon instead of 2 strips plus 2 ounces of Canadian bacon, and I added in some mushrooms and peas for some veggie content.

The verdict: The overall flavor was good, but it absolutely does not serve 6 as a main course.  I’d set it at serving 4 and then hubby and I were still hungry and split a serving.  I think I’d like to try this again with some grilled chicken added.  It wouldn’t constitute low cal, but certainly healthier than the restaurant version.

Healthier Spaghetti Carbonara

Kait Nolan

Kait Nolan is stuck in an office all day, sometimes juggling all three of her jobs at once with the skill of a trained bear—sometimes with a similar temperament. After hours, she uses her powers for good, creating escapist fiction. This Mississippi native has something for everyone, from short and sweet to Southern contemporary romance to action-packed paranormal—all featuring heroes you’d want to sweep you off your feet and rescue you from work-day drudgery. When not working or writing, Kait’s hanging out in her kitchen cooking and wishing life were a Broadway musical.

One thought on “Healthier Spaghetti Carbonara”

  1. amyskennedy - January 21, 2013 9:22 am

    Growing up, I had never heard of Spaghetti Carbonara, but on certain days when, I suspect, money was tight she would make “Eggy Noodles.”

    Left over Spaghetti noodles, two eggs beaten, bacon fried and crumbled (sometimes, no bacon)she’d stir the eggs in with the noodles toss it all in a frying pan and voila: Eggy Noodles. My sisters and I loved it!

    I still make this (even money isn’tas tight, and for whatever reason it’s a hit with kids!

    Reply

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