Skinny Spaghetti Carbonara Recipes

SKINNY SPAGHETTI CARBONARA

Steps:

• Cook the spaghetti until al dente, reserving 1/4 cup of pasta water.
• Meanwhile, cook the turkey bacon with olive oil in a skillet over medium high heat until crisp on both sides. Drain on paper towels and set aside to cool, then roughly chop.
• Mix the eggs with cheese, salt and pepper to taste then whisk.
• Once the pasta is cooked, add the pasta and water immediately to the egg mixture. stirring constantly.
• Let it stand 5 minutes to thicken, stirring occasionally.
• Add the bacon and peas and stir to combine.
• Sprinkle with parsley, dish and serve hot.

SKINNY CARBONARA

Steps:

• In a medium fry pan, heat olive oil over medium-high heat and fry the bacon until crisp.
• In a small bowl, whisk together the eggs, Parmesan and black pepper then set aside.
• Meanwhile, cook the spaghetti according to packet instructions.
• Once cooked, drain immediately and place the spaghetti back into the pot, but turn OFF the heat (this is important or you will scramble the eggs).
• Working quickly, pour in the egg mixture and the bacon and toss until it forms a well combined spaghetti sauce and the egg has gently cooked into a creamy consistency.
• Toss with parsley and serve hot with extra parmesan.

SKINNYGIRL LOWER-FAT PASTA CARBONARA

Steps:

• Cook the spaghetti according to the package directions. Meanwhile, in a large bowl, whisk together the soy milk, eggs, Parmesan, half the garlic salt, and half the pepper.
• When the pasta is done, drain it and quickly put it directly into the bowl with the egg mixture. Toss to coat. The hot pasta will cook the eggs. When the pasta is coated with the egg mixture, mix in the butter, turkey bacon, red pepper flakes, and the remaining garlic salt and pepper. Serve immediately.