Here I am again, “skinnifying” pastas to the max without sacrificing the taste. I have always enjoyed pasta a la carbonara, and this specific recipe was slightly modified to satisfy my taste buds without any guilt!
What I did:
Healthier Simple ? Spaghetti Carbonara
4 ounces linguine or spaghetti
1/2 cup milk (any)
3 tablespoons grated fresh Parmesan cheese (you can sub for 1/4 cup ground cashews)
1 tbsp chopped fresh parsley
1/8 tsp salt
1/8 tsp black cracked pepper
1/8 tsp freshly ground black pepper
1/4 cup finely chopped onion
1 garlic clove, minced
1-2 oz chopped pancetta
1 egg
1 tbsp EVOO
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HOW
Cook and drain pasta according to instructions, saving about 1/4 cup of pasta water.
Combine milk, parmesan, parsley and salt.
Heat a medium nonstick skillet over medium and add EVOO. Cook pancetta, onion and garlic together in skillet and for 4-5 minutes until lightly browned. Reduce heat to medium-low.
Add milk mixture and pasta to skillet, tossing gently.
Place egg in a small bowl, whisking gently. Gradually add 1/4 cup of reserved pasta water, stirring constantly with a whisk. Gradually add egg mixture to pan, stirring constantly. This is important, because the eggs will quickly cook otherwise. Cook for 3-4 minutes or until sauce is thick and creamy.
Serve immediately. May add more freshly grated parmesan over the top.
This serves 2, or one hungry individual!
ENJOY,
Xoxo, Ana
@Colorfulfoodie?
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