Light Fettuccine Carbonara
"This is a much healthier version of pasta carbonara."
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
6-8
ingredients
- 4 ounces Canadian bacon
- 1 1⁄2 cups nonfat cottage cheese
- 3⁄4 cup evaporated skim milk
- 1⁄2 cup liquid egg substitute
- 1⁄4 teaspoon salt
- 1 lb fresh fettuccine
- 6 tablespoons parmesan cheese, grated
directions
- Slice bacon into 1 inch long and 1/4inch thick strips.
- In a medium skillet, cook the bacon over medium heat, stirring occasionally, until light brown.
- Transfer to a plate and set aside.
- In a blender process the cottage cheese, milk, egg substitute and salt until smooth.
- In a large pot of salted boiling water, cook the pasta until just barely tender.
- Drain well and return to the pot.
- Add the cheese mixture, bacon and pepper to the pasta and cook over med-low heat, stirring continually until sauce is heated through--do not boil--about 1 minute.
- Transfer to a warmed serving bowl, and serve immediately, sprinkling with the parmesan cheese.
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Reviews
-
This was good and lighter than a traditional carbonara. Very filling. I added some sliced fresh mushrooms that I sauted with the bacon. Next time I'll add a little garlic too. I used dried angel hair pasta as the base. It's a little hard to mix in with the pasta (the bacon & mushrooms want to sink to the bottom of the bowl) but that was the only difficulty I had. Thanks!
RECIPE SUBMITTED BY
BigFatMomma
Manassas, 86
<p>I am a wife, mother and student (all at the same time, of course), and trying to get back to cooking healthy, tasty meals that are quick and affordable.</p>