SPAGHETTI CARBONARA (low fat version)
Recipe Introduction
Believe it or not, the Japanese are crazy over spaghetti. We live a few blocks from one such restaurant featuring dozens of varieties and that is constantly packed full. My favorite spaghetti there is the Carbonara. Made with cubes of smokey bacon in a cream sauce, it is delicious. Here is a recipe for that dish made with the cholesterol conscious in mind. . .This recipe serves two:
List of Ingredients
- 4 oz. Dried or fresh spaghetti pasta.
- 3/4 C. Evaporated milk.
- 1 t. Garlic powder.
- 2 t. Onion powder.
- 1/4 t. Freshly ground (fine) black pepper.
- 4 T. Artificial (low fat) bacon bits.
- 2 T. Grated Romano or Parmesian cheese, of 1 T. of both.
Instructions
- Fill a pasta cooker with filtered water, cover and bring to a rolling boil.
- Uncover and drop the spaghetti into the water and, stirring ocassionally to separate the strands, cook until al dente. About seven minutes.
- While waiting for the pasta to cook, put all of the remaining ingredients into a 12 inch saute pan over low heat. Stir to mix completely and bring to a very low simmer.
- As soon as the pasta is done, remove it from the boiling water, allow to drain for a minute, and then stir it into the sauce in the saute pan. Simmer until the sauce has thickened to the consistancy of heavy cream.
- Serve on heated plates along with slices of grilled french bread. (See our recipe under "Breads".)
Final Comments
This is a very quick and simple spaghetti dish, quite different than the usual tomato soaked variety. The total cholesterol is less than 15mg. per person. Even less if you use non-egg pasta.
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