The other day hubby asked if I could make one of his favorite dishes – my modified Carbonara. I modified this a few years ago because I am lactose-intolerant. I can eat the cream that usually goes into a white sauce as long as I take medication, but I don’t really enjoy the taste of heavy cream. Hubby and I consulted with an Italian friend and he helped us modify this recipe to eliminate the cream. We’ve tweaked it a bit more as we’ve made it over and over. We call our creation “Light Carbonara.”
Approximate Cooking Time:
300 g thin spaghetti or linguine
1 package bacon
3 cloves garlic
1/4 c. shaved Parmesan (best if shaved off a block that day)
Put the bacon in a pan and pour a small amount of olive oil on top and begin to cook. While the bacon cooks, chop the garlic into small pieces, then add once the bacon is about halfway cooked. Next start cooking the pasta in a separate pan.
When the bacon is cooked to desired doneness (either soft or crunchy works), take it out of the pan and put it straight into a shallow bowl without draining. A small amount of the olive oil should still be on the bacon. Let the bacon cool.
Next, shave the Parmesan. Crack the eggs into the bowl with the parmesan and whisk everything around until the eggs are a little bubbly. Set that aside and crumble the cooled bacon into small pieces. When the pasta is done, drain it return it to the pan. Add the bacon pieces and the small bit of remaining oil as well as the egg mixture. Turn the heat on low to medium-low and stir the pasta until the egg is cooked. If the mixture appears too dry add a small bit of olive oil. Serve immediately with any fruit or vegetable.
This recipe serves a big meal, with leftovers, for 2. Enjoy!