Wednesday, October 8, 2008

Pasta Carbonara

Some of these are my grandmother's recipes. Again, for a healthy alternative, make sure the spaghetti is whole wheat, use light parmesan cheese, light-no salt butter and low fat whipping cream. You can always use low salt bacon, etc. There are many alternatives out there now for those of us watching what we eat ;o).

1 lb uncooked spaghetti
5 eggs
¾ cup grated parmesan cheese
2 tbsp finely chopped fresh parsley
2 tbsp butter
2 cloves garlic, minced
½ cup whipping cream
2 strips bacon, cooked and crumbled, or pancetta (Italian bacon)
Salt and freshly ground pepper to taste

In boiling salted water, cook spaghetti according to package directions. While spaghetti is cooking, beat together eggs, cheese and parsley until blended. In a large skillet over medium-high heat, melt butter. Add garlic and saut̩ until golden brown, about 2 minutes. Add cream; bring to simmer. Add drained spaghetti, egg and cheese mixture and crumbled bacon. Over medium low heat, toss until eggs thicken and coat spaghetti, 2 Р3 minutes. Season to taste. Serve immediately.

No comments: