Low-Fat Spaghetti Carbonara

From Cook's Country | October/November 2008

Why this recipe works:

Instead of the traditional splash of cream, we turned to fat-free evaporated milk, which provided a silky texture similar to that of the eggs we cut. In classic recipes, all the fat from cream, butter, and bacon coats the pasta and prevents it from absorbing too much sauce. Surprisingly,… read more

Instead of the traditional splash of cream, we turned to fat-free evaporated milk, which provided a silky texture similar to that of the eggs we cut. In classic recipes, all the fat from cream, butter, and bacon coats the pasta and prevents it from absorbing too much sauce. Surprisingly, mayonnaise created a protective coating on the pasta and fooled tasters into thinking they were getting the real deal. To increase the sauce’s volume without adding more ingredients, we whirled everything in a food processor with some of the pasta water. The resulting blend was an emulsified, creamy sauce that easily coated the pasta.

Traditional spaghetti carbonara has 610 calories, 28 grams of fat, and 15 grams of saturated fat per main-course serving. Our Low-Fat Spaghetti Carbonara has 400 calories, 10 grams of fat, and 3 grams of saturated fat per main-course serving.

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Serves 6

Any long, thin pasta such as linguine or fettuccine will also work here. An equal amount of Parmesan cheese may be substituted for the Pecorino, although the cheese flavor will be less pronounced.

Ingredients

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