Recipe: Yummy Low Fat Pasta Carbonara

Low Fat Pasta Carbonara. Cook pasta according to packet directions till tender. Drain pasta when it is ready and return to hot saucepan. Whisk eggs in a jug with a fork.

Drain the pasta, giving it one or two shakes, but don't shake all the water out. Pour the pasta into the pan with the pancetta and shallot. Be the first to review this recipe. You can have Low Fat Pasta Carbonara using 8 ingredients and 3 steps. Here is how you achieve it.

Ingredients of Low Fat Pasta Carbonara

1. You need 1 lb of linguini.
2. You need 6 oz of turkey bacon, finely chopped.
3. You need 3 clove of garlic, minced.
4. Prepare 2/3 cup of dry white wine.
5. Prepare 1 cup of egg substitute.
6. Prepare 1/3 cup of fresh parsley, chopped.
7. You need 1/3 cup of grated Parmesan cheese.
8. It's 1 pinch of salt/pepper to taste.

Haven't tried yet, looks good though. Way less fat than the original version. This is different than similiar recipes on Zaar. Low fat tagliatelle carbonara is a lighter version of the traditional classic Italian pasta dish.

Low Fat Pasta Carbonara step by step

1. Cook pasta according to package directions. While pasta is cooking, cook the bacon and gain in a small saute plan over medium low heat until the garlic is aromatic and the bacon is holy browned, about 3-4 minutes..
2. Add the wine, increase heat, bring the wine to a boil and cook until it has reduced by about half. Pour the mixture into a large serving bowl and let it cool for 5 minutes. Stir in the egg substitute and the parsley..
3. When pasta is done, drain it well and add it immediately to the bacon mixture. Add Parmesan cheese and toss quickly. Season with salt and pepper and serve..

This healthier low fat tagliatelle carbonara recipe is so creamy folks! For those of you who want to cut calories/cholesterol, I will post a lower-fat, authentic version of the ingredients immediately following the first recipe. Bring a large saucepan of water to the boil. Meanwhile, heat the oil in a large non-stick frying pan. To get our low-fat version to taste like full-fat, we switched from Parmesan to more assertive Pecorino cheese to save calories and fat by adding less.

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