Skinny Spaghetti Carbonara Recipes

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.

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.

SKINNYISH BROCCOLI CARBONARA

Steps:

• Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions. During the last 2 minutes of cooking, add the broccoli.
• While the pasta cooks, add the pancetta to a large skillet over medium heat and cook until crispy, 5 to 6 minutes. Spoon off all but 1 tablespoon of the fat and discard. Add the garlic to the pan and sauté until it softens slightly, about 1 minute.
• In the meantime, whisk together the Parmesan, eggs and some salt and pepper in a bowl, then set aside.
• When the pasta and broccoli are cooked, reserve 1 cup pasta cooking water, then drain. Add the pasta and broccoli to the skillet along with 1/4 cup of the pasta water and toss.
• While whisking, whisk 1/4 cup of the pasta water into the egg mixture.
• Turn the heat off under the skillet and pour the egg mixture over the pasta, tossing quickly so the eggs don't scramble. Add a little more of the pasta water to thin out the sauce, if necessary. Serve immediately with lots of black pepper and a sprinkling of grated Parmesan.

SPAGHETTI CARBONARA I

Steps:

• Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
• Meanwhile, place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving some of the drippings, crumble and set aside.
• Scramble eggs in bacon drippings.
• Place spaghetti in a large bowl. Pour in olive oil, and mix well; use enough to just moisten spaghetti. Stir in bacon, eggs, and Parmesan cheese. Serve immediately.

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.

SKINNY CARBONARA

Steps:

• Put a pan of boiling salted water on the heat for your pasta and set aside, leaving the pan on the heat.Using a processor peel and drop in the garlic, a pinch of sea salt, the basil leaves, the finely grated Parmesan and the lemon juice.
• Cook the pasta in the boiling salted water according to the packet instructions.Meanwhile, very finely slice the bacon and fry slowly in the frying pan with 1 teaspoon of oil on a medium-low heat until golden and crispy, then use a slotted spoon to transfer to kitchen paper, so the flavour-some fat stays in the pan. Then add the blended mixture to the heat through.
• Whisk the egg and yoghurt together well.When the pasta's done, reserving a mugful of cooking water, drain the pasta and toss straight into the pan, mixing well, then take the pan off the heat (this is very important, otherwise the egg will scramble when you add it, and we don't want that).
• Pour in the egg mixture and toss until evenly coated, silky and creamy, loosening with cooking water if needed.Taste and season to perfection, with the crispy bacon.