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.
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!