Monday, September 23, 2013

Pasta Carbonara

Pasta Carbonara
Serves 4
8 oz fetuccini or spaghetti
1/2 tbsp butter
2 slices low-sodium bacon, diced
2 garlic cloves, minced
3/4 cup pasteurized egg substitute (i.e. EggBeaters) or 3 organic eggs, beaten
1/2 cup fresh-grated parmesan cheese
lemon zest, salt and black pepper to taste
  1. Bring a large pot of salted water to a boil and add the pasta. Cook until just shy of al dente, then drain and return to the pot. Cover and keep warm.
  2. While pasta is cooking, melt the butter in a large sauté pan over medium heat. 
  3. Add the bacon and cook over medium heat until crispy. 
  4. Add the garlic and cook, stirring, 1 minute.
  5. Turn off the heat and add the pasta, egg substitute and cheese.
  6. Toss constantly for 2 minutes, add lemon zest, salt and pepper to taste and serve immediately.

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