Spaghetti Carbonara

Name: Spaghetti Carbonara
Yield: serves 4
Ingredients: 8 ounces whole-wheat spaghetti; Nonstick cooking spray; 1 large yellow onion, sliced thin; Salt and freshly ground black pepper; 4 garlic cloves, minced; 1/2 cup evaporated skim milk; 2 large egg yolks; 1/3 cup real bacon bits, such as Hormel Real Bacon Bits; 1/3 cup grated Parmigiano-Reggiano cheese

December 9, 2011

Though they are both outrageously rich pasta sauces, carbonara and Alfredo are distinctly different. The base for Alfredo is cream and Parmigiano-Reggiano. The base for carbonara includes onions, bacon or pancetta (originally it was guanciale—cured pigs’ cheeks), egg yolks, and Parmigiano-Reggiano or Pecorino Romano. At almost 1,000 calories per serving, this dish was ripe for a makeover.

Recipe notes

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