Sunday, June 6, 2010

Low-Fat Pasta Carbonara Recipe

*DISCLAIMER* I am not sure if it's legal to post a recipe like this but since I bought the books I think it's ok*

Hey, you know me when I try something new I HAVE to share if it was a 10!  K had 2nds she NEVER goes back for 2nds!!

Yesterday K and I went to the book store and I bought "The Skinnygirl Dish" by Bethanny Frankel (Real Housewives of New York but she is actually a chef) this is the book the Pasta Carbonara came out of. 

I also bought "Skinny Italian" by Teresa Giudice (Real Housewives of New Jersey-I'll admit these shows are a guilty pleasure of mine!)- I made a garlic sauce for the bread out of this book tonight another 10!  I recommend this book it has a ton of helpful information in it.  I read it cover to cover already. 

Low-Fat Pasta Carbonara

16 oz whole-wheat spaghetti- I just used 13 oz and you can use regular pasta if it's made with real semolina flour, it's just as good for you.

3/4 cup unflavored soy milk- I just used regular low-fat lactose because that's what I had, you can use any low-fat milk that is unflavored

2 whole eggs

1/2 cup freshly grated parmesan -this is k's job.. she's great at it.

1 tsp of garlic salt, divided - I used a clove of garlic minced, I think garlic salt is too salty.

1 tsp of black pepper, divided

2 tbsp butter- i used unsalted

8 slices organic turkey bacon cooked until crispy, and crumbled or chopped- I used regular turkey bacon but you can use regular bacon too, it's not much more on calories

1 1/2 tsp red pepper flakes - I just put the container on the table so hubby and I could add, K won't eat spicy.

1. Cook spaghetti according to package directions.  Meanwhile, in a large bowl, whisk together the milk, eggs, Parmesan, half the garlic salt (or the whole clove minced) and half the pepper.

2. 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. When the pasta is coated with the egg mixture, mix in the butter, bacon, red pepper flakes (unless you are adding them later) and the remaining garlic salt (I skipped this one) salt (skipped this one too) and pepper.  Serve Immediately

*** It's so easy and quick to make it takes less than 15 min start to finish including boiling the water and cooking bacon (I put in microwave for 5 min to make it crispy.)

to go along side of it.  I made garlic bread.  I used the ends of the bread cut in half and put directly on the oven rack and toasted on 425 for about 10 min.  The recipe is for the "sauce" I used on it.. It was soo good and not garlicy at all!

Balsamic Garlic Bites - from Skinny Italian

6-8 plump, firm garlic cloves, peeled so they remain intact- recipe calls for 24 but that is for a bigger batch than I needed, 8 was perfect for us.

1 cup balsamic vinegar, as needed- you probably wont need that much if you only use 6-8 cloves

1 tbsp extra virgin olive oil - fyi ONLY ever buy Extra Virgin Olive oil, if you get the book you will see why :)

1. Place the garlic in a small saucepan, and add enough vinegar to cover.  
Bring to a boil, and reduce the heat to low.  Cover and simmer until the garlic is tender, about 15 min.

2. Drain the garlic cloves (they will have dark purple spots on them from the vinegar), and let cool.  Transfer them to a small serving bowl, (I kept them in the pan) Drizzle the olive oil over the top and serve.--- I actually mashed it up with the oil and spooned it on the bread and spread it out.  IT was sooo good!!!

Like I said K had 2nds... I should have made more bread as well.. I will know for next time... :)


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