Pasta Carbonara Recipe

by Lipstick Blogger

Pasta carbonara is usually made with bacon, eggs and lotsof cheese, so to clean it up while keeping the dish taste bud-friendly, we have replaced the bacon with chicken, cut down on egg and cheese, and added mixed veggies.

We’ve also used whole wheat spaghetti in this recipe to increase the fiber content. If this isn’t your thing, feel free to use normal spaghetti. Simply try and see which one works better for you.


Pasta Carbonara Recipe

Ingredients:

2/3 c. Pecorino Romano Cheese, grated

1/4 c. fat-free evaporated milk

2 T. low-fat mayonnaise

1 large egg

1 large egg white

1 6-oz boneless, skinless chicken breast, cut into ½-inch pieces

2 cups mixed frozen vegetables

1 T. olive oil

3 garlic cloves, minced

1 t. pepper

1/3 c. dry white wine

1 pound wholemeal spaghetti

Salt

1 T. chopped, fresh parsley


Preparation:

• Process the cheese, evaporated milk, 1 1/2 T. of the mayonnaise, egg and egg white in a food processor until smooth, about 15 seconds; leave the mixture in the food processor.

• Cook the chicken breast in a 12-inch non stick skillet with 1 T. olive oil over medium until the chicken is cooked thoroughly, about six minutes. Using a slotted spoon, transfer the chicken to a paper towel-lined plate and set aside.

• Add the garlic and pepper in the skillet, and cook over medium heat until fragrant, about 30 seconds. Stir in the wine, bring to simmer, and cook until thickened slightly, about one minute. Cover to keep warm and set aside.

• Meanwhile, bring four quarts water to a boil in a large pot. Add the pasta and 1 T. salt, and cook, stirring often. Stir in vegetables 2 minutes before pasta is al dente- a little chalky in the center. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot. Toss the pasta with the remaining 1 1/2 t. mayonnaise until coated.


• With the food processor running, slowly add the wine mixture and 1/4 cup of the reserved cooking water to the egg mixture, and process until smooth and frothy, about 1 minute.

• Immediately pour the egg mixture over the pasta and toss to combine, adjusting the sauce consistency with the remaining reserved cooking water as desired. Stir in the chicken and season with salt to taste. Sprinkle with parsley and serve.


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Original Pasta Carbonara Recipe