Sunday, September 23, 2012

Lightened Up Pasta Carbonara

Pasta alla carbonara was always a dish that I had heard about, yet never researched. However, when we went to Italy, the land of carbohydrates, olive oil, thick crusty bread, and, pasta, we had pasta carbonara more than once. It would be served in large bowls, sitting in a small pool of the tastiest olive oil we'd ever tasted. 

Followed up by a scoop or two of gelato and a stroll along the boulevards bustling with mopeds and Fiats, pasta carbonara is the perfect taste of Italy, and, in my opinion, the perfect taste of Summer. 

Unfortunately, the dish can be very heavy; if you don't be careful, you'll definitely be feeling the rich prosciutto, heavy cream, and egg mixture the next morning.

 I've made the original version and it is without a doubt, one of the most delicious experiences I've had. Making a true pasta carbonara will inevitably a) restore your faith in humanity, b) restore your faith in your own cooking ability, and c) make you want to take a nap.

In a effort to cut down on our cholesterol intake, I whipped up this lighter version. I would absolutely recommend trying out the original version first, it's hard not to want a pool sized bowl of it to dive headfirst into. If creating healthier versions of a traditional Italian meal sounds appealing to you, then give this a try. Mangia!


1 package of large slices of prosciutto
2 cloves of garlic
3 tbsp. olive oil
1 tsp. sea salt
1 lb. whole wheat thin spaghetti
1/2 c. grated parmigiano reggiano cheese
1 tbsp. parsley
2 eggs


Boil water and cook pasta according to directions. 

Slice garlic and prosciutto.

Add your prosciutto, rough cut into small chunks. Allow prosciutto, garlic, and olive oil to meld together, on a low heat. 

In a small bowl, whisk together the 1/2 c. grated parmigiano and the 2 eggs. Set aside. Once pasta is ready, drain in a colander, reserving 1/4 c. water. Combine pasta and all ingredients, including eggs and cheese in a large pot or bowl, and stir for about 1-2 minutes, making sure the pasta is thoroughly coated. 

Sprinkle with parsley and you have a filling and scrumptious supper looking right at you!

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