Low-Fat Spaghetti Carbonara

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Appears in Cook's Country October/November 2008

To get our low-fat version to taste like full-fat, we switched from Parmesan to more assertive Pecorino cheese to save calories and fat by adding less.

SERVES 6

TIME 50 minutes

Low-Fat Spaghetti Carbonara

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...

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