Pasta Carbonara (Light)


Photo: Cheryl M
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Ingredients

150 grams of pancetta- chopped into very small cubes
1/2 Linguini- I used whole wheat pasta- a box
1/2 cup of white wine
1 can of evaporated skim milk (large can)
4 cloves of garlic- minced
2 egg whites
1 1/2 cups of frozen peas- Safeway has a great organic brand that are really good
2 egg yolks
1/2 cup of parmesan cheese

Preparation

1
Boil the pasta until al dente.
2
In a large saucepan, add a tbsp of olive oil, heat over medium heat and add the chopped pancetta. Saute until crispy. Add the garlic.
3
When the pancetta is crisp add the white wine and let simmer for a couple of minutes. Add the milk and continue to let it simmer for about 5 minutes.
4
Add the egg whites and stir continuously. Then add the peas, the cheese and mix well. Then add the al dente pasta right from the boiling water. Stir to ensure that the pasta is well coated.
5
Remove the pan from the heat and add in the egg yolks and stir to ensure that they mix into the sauce.
6
And with all of that - it is ready to serve.
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Yield:

12 large (3-inch) or 16 to 18 smaller muffins.

Added:

Saturday, March 26, 2011 - 7:28pm

Creator:

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