Later last week I wrote a post about food trends and healthy eating. I believe everything in moderation. I can't speak for everyone, but I know when I deny myself of certain foods I tend to want them even more! An occasional potato chip, french fry, brownie, or pasta dish is okay in my mind to have once in awhile. Some people call it "cheat days", I call it "living".
It's one of my son's birthday this week and he has requested Spaghetti Carbonara. I found a recipe years ago in the Family Circle March 2013 issue for a lighter version of the restaurant classic with half the fat and calories. You can make it even healthier by using whole wheat or brown rice spaghetti, but if you do not eat pasta often and are not sensitive to gluten, go for the real thing! I also look for bacon that is nitrate free and use Applegate Farms brand.
This recipe makes 6 servings. It takes about 15 minutes to prep and 10 minutes to cook. It is one of my family's go to meals because it is so easy and delicious.
Ingredients:
1 lb spaghetti
6 slices bacon, diced
1 cup milk
2 large eggs plus 2 egg yolks
1/2 tsp salt
1 tbsp all-purpose flour
3/4 c grated Parmesan cheese
1 1/2 tsp freshly cracked black pepper
Bring a pot of lightly salted water to a boil. Add pasta and cook for 10 minutes. Drain, reserving 1 cup of the pasta water.
Meanwhile, add bacon to a large saute pan. Cook over medium heat 6 minutes or until slightly crispy. Drain on paper towels, reserving 2 tbsp of the drippings.
Blend milk, eggs, egg yolks and salt.
Heat bacon drippings over medium heat. Whisk in flour: cook 1 minute. Quickly pour in milk mixture, whisking constantly to keep eggs from scrambling. Cook 2-3 minutes until thickened. Remove from heat and whisk in 1/2 cup of the cheese.
Toss drained pasta with sauce, bacon, remaining 1/4 cup cheese and some of the reserved pasta water. Sprinkle with black pepper just before serving.
Enjoy!
Life is short. Take care of your bodies and enjoy simple things.
Best,
Donna
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