Low-Fat Spaghetti Carbonara
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.
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, 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.