Light Carbonara Recipe: Roman Classic Goes Skinny

photo

Pictured above: Light Carbonara with Giovanni Rana Wild Mushroom Ravioli with added leftover roasted chicken.

Light Carbonara

1 lb. pasta of choice (cook til al dente, according to package instructions). Note: I like my pasta “al dente” as in Italy, so cooked less than most Americans typically do. In any event, I recommend removing the pasta from the boiling water about a minute less than the “al dente” you wish to enjoy at the table. The pasta is hot and continues to “cook” or soften while being tossed with any sauce.

1 cup pasta water (set aside)
1 lb. bacon of your choice (or Pancetta)
1 cup dry white wine
4 eggs (1 whole egg, 3 yolks)
1 cup mixed Pecorino Romano and Reggiano Parmesan
freshly cracked black pepper to taste
1 handful Italian parsley, finely chopped

Directions:

Bring a large pot of salted water to a rolling boil for the pasta.

Meanwhile, cook the diced bacon until slightly crispy, remove from the pan with tongs, placing onto paper towels. Drain off most of the grease, and return the bacon to the pan on medium-high heat, add the cup of wine and allow to cook down. (Note: you can also add in leftover chicken, or shrimp to the bacon).

Mix the eggs and half of the cheese, grind pepper to taste.

Cook the pasta, set aside 1 cup of pasta water.

Drain the pasta in a colander, pouring over a large serving bowl you are going to mix the pasta with the condiments (sauce), drain water from bowl, place pasta in bowl, add the bacon and reduced juices from the pan, start to toss with tongs, add in the egg-cheese-pepper mixture, toss, add in chopped parsley and additional grated cheese, with a few splashes of the pasta water (depending on how thick you like the sauce), continue to toss; serve immediately.

The nice thing about this Carbonara is it is very light. There is no cream like most American renditions, and the bacon has lost most of its grease by removing it from the rendered fat, which most recipes do not do, and by further deglazing with the white wine– it adds nice flavor and further cuts the grease. I recommend this dish to serve 4-5 people, so everyone gets a healthy taste. It is nice to serve along with a salad and makes a hearty, yet healthy meal! Serve with additional grated cheese and pepper at the table, if desired.

About Fred Bollaci

I'm CEO and President of Fred Bollaci Enterprises. I lost more than 100 pounds while living "La Dolce Vita" and I'm now known as "The Healthy Gourmet." Sample the good life with me through fitness, fine food, and good wine. Meet chefs who cater to a healthy gourmet lifestyle through my Golden Palate blog.
This entry was posted in Pastas and Sauces and tagged , , . Bookmark the permalink.