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Spaghetti Alla Carbonara: A Lighter Version

Spaghetti carbonara, an easy recipe of spaghetti, cheese, and eggs, has survived for hundreds of years. The new spaghetti “cooks” the eggs. Simple because this dish sounds, it may be trucky and discover careful, find yourself with spaghetti and scrambled eggs.

What’s the origin from the recipe? Nobody knows without a doubt. Clifford A. Wright examines a few of the options on his website. Despite all the theories, a brief history of the historic dish is “vague,” based on Wright. Still, it remains on restaurant menus in Italy and America.

Regrettably, Spaghetti alla Carbonara (meaning coal workers’ style), could be dry. To fix this issue the Johnson-Sonoma recipe informs cooks to order some pasta water and combine it with the spaghetti, if required. Other recipes demand dry white-colored wine. You may even add extra cream.

Mario Batali shown the recipe on “The Chew” television program. He makes use of guanciale (pork oral cavity that resembles united nations-smoked bacon), pancetta, or bacon. Rather of adding the beaten eggs towards the hot pasta, Batali separates the eggs, adds the whites towards the pasta, and tops each serving having a raw yolk.

I would not eat this raw yolk and also you most likely wouldn’t either. Maybe this is exactly why the Epicurious website recipe ends having a observe that states the eggs within this recipe aren’t fully cooked. The safest recipe I have found is within a cook book entitled The Cooking of Italy, printed by Time-Existence books years back. Eggs are cooked by transferring these to a pre-heated bowl and tossing all of them with hot pasta.

My lighter version uses two eggs (not four) and egg substitute. Four tablespoons butter are reduced to 2. Rather of heavy cream I made use of fat-free half-and-half. To obtain more fiber, I made use of half regular and half wheat grains spaghetti. You can utilize all wheat grains if you want. This really is my lighter form of Spaghetti alla Carbonara. Slurp up!


2 large egg yolks, 70 degrees

1/2 cup egg substitute

1/2 cup freshly grated Mozzarella dairy product

6 slices of bacon

3 scallions, white-colored and eco-friendly parts, chopped

1/2 cup fat-free half-and-half

1/4 teaspoon dried red pepper flakes

Freshly ground pepper to taste

1 pound of thin spaghetti, half regular, half wheat grains

two tablespoons sofr butter or margarine


Pre-heat oven to 200 levels. Convey a large,oven-proof mixing bowl within the oven to warm. In a tiny bowl, combine egg yolks, egg substitute, and Pamesan cheese having a fork. Put aside. Cut bacon crosswise into 1/4-inch pieces. Prepare inside a surefire skillet until crisp and take away with slotted spoon. Pour off the majority of the fat in the skillet, departing 1 1/two tablespoons. Switch off heat. Add some scallions, red pepper flakes, and fat-free half-and-half. Cover sauce to help keep warm. Prepare spaghetti based on package directions. Drain and thoroughly transfer to warm bowl. Add butter and toss with two forks. Pour bacon sauce and egg mixture over pasta and then toss until sauce is shipped. Serve immediately with extra Mozzarella dairy product. Makes four servings.

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