While I enjoy Spaghetti Marinara, sometimes I want something different. A few years ago, I stumbled on a recipe for something called Spaghetti Carbonara. I made it, and it was really good. But I didn’t make it very often as it was very high in fat, even when I wasn’t watching my weight. I have been working on a reduced fat version of it. I don’t know if I’d exactly call it low fat, but it is much lower fat than the original. Here is the current version of it:
Ingredients:
1/2 lb dry spaghetti
1 1/2 tsp olive oil
2 oz. bacon chopped into 1/2 inch pieces (approximately 3 strips)*
2 large garlic cloves finely chopped
1/3 cup fat-free egg substitute (such as Egg Beaters)
1/3 cup grated reduced fat parmisan cheese
Fresh ground pepper
* Turkey bacon does not work well
Directions:
Heat a large pot of water to boiling. Break the spaghetti noodles in half, drop them into the boiling water and cook for 10 minutes.
When the spaghetti is cooking, heat the olive oil in a large skillet over medium heat. Add the bacon and cook until the bacon is crisp. Add the chopped garlic and saute for about one minute.
Mix the egg substitute and parmesan cheese together in a bowl.
When the spaghetti is done cooking, drain, and add to the skillet with the bacon and garlic. Toss well so noodles are covered with bacon fat. Add egg/cheese mixture, and stir in well until it melts and cooks to noodles. Add a couple turns of a pepper grinder. Serve.
Yields 2 servings.
