Pancetta Carbonara with Garlic Cream
Carbonara is a classic Italian pasta dish that often contains bacon, egg, whole milk, and cheese. In my version, I use pancetta instead of bacon (you can also use ham) and low-fat milk to keep calories and fat in check. I also added freshly shaved Parmesan.
Serves 4
Prep time: 10 minutes
Cooking time: 15-20 minutes
12 ounces spaghetti
1 tablespoon olive oil
4 ounces thinly sliced pancetta or cooked ham
3 cloves garlic, minced
2 cups low-fat milk
Chunk of Parmesan cheese
Cook the spaghetti according to the package directions. Drain and set aside.
Meanwhile, heat the oil in a large saucepan over medium heat. Add the pancetta and cook for 3 to 5 minutes, until golden brown, stirring frequently. Add the garlic and cook for 2 minutes, until soft. Add the milk and simmer for 5 minutes. Add the cooked spaghetti and cook for 1 to 2 minutes to heat through. Remove from heat and season to taste with salt and freshly ground black pepper.Shave or grate the Parmesan cheese over top just before serving.
Nutrients per serving: Calories: 464, Fat: 7g, Saturated Fat: 2g, Cholesterol: 21mg, Carbohydrate: 75g, Protein: 23g, Fiber: 4g, Sodium: 501mg
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