Tuesday, June 22, 2010

Pasta Carbonara

Lowfat Pasta Carbonara
From Bethenny
  • 1 pound whole wheat spaghetti
  • 3/4 cup soy milk
  • 2 whole eggs
  • 1/2 cup freshly grated Parmesan
  • 1 teaspoon garlic salt, divided
  • 1 teaspoon black pepper, divided
  • 2 tablespoons butter (regular or vegan/soy)
  • 8 slices organic turkey bacon, cooked until crispy
  • 1-1/2 teaspoons red pepper flakes
  1. Cook the spaghetti according to the package directions.
  2. Meanwhile, in a large bowl, whisk together the soy milk, eggs and yolks, parmesan cheese, half the garlic salt, and half the pepper.
  3. When the pasta is done, drain it and quickly put it directly into the bowl with the egg mixture.  Toss to coat.  The hot pasta will cook the eggs.
  4. When the pasta is coated with the egg mixture, mix in the butter, bacon, red pepper flakes, and the remaining garlic salt and pepper.  Serve immediately.
Use what you have! Mix and match these variations to use whatever you have around your kitchen:
  1. Instead of whole wheat spaghetti, try any other wholegrain pasta, including brown rice or quinoa, in any shape you like or white pasta (lower on the Ideal Ingredient scale).
  2. Instead of soy milk, try plain rice or almond milk, light coconut milk, or lowfat or skim milk.
  3. Instead of Parmesan, try Romano, Pecorino, shredded white cheddar, Vegan Parmesan, or shredded vegan/soy cheese.
  4. Instead of garlic salt, try onion salt or regular salt.
  5. Instead of turkey bacon, try Prosciutto, chopped Canadian bacon, chopped lean ham, or Vegetarian bacon.
  6. Instead of or in addition to red pepper flakes, try chopped fresh parsley and/or peas.

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