Pasta Carbonara
Preparation: 10 min Cook: 15 min
Traditional carbonara sauce is made with eggs and cream. This recipe replaces the eggs and cream with evaporated milk so you can enjoy the decadent taste of carbonara without the guilt!
You will need:
| 6 |
slices bacon |
6 |
| 1 |
onion, chopped |
1 |
| 1 |
clove garlic, minced |
1 |
| 1 |
can (370 ml) 2% evaporated milk |
1 |
| 1 lb |
linguine |
500 g |
| 1/3 cup |
grated Parmesan cheese |
75 ml |
| 3 tbsp |
chopped fresh parsley |
45 ml |
Tools Required:Non-stick skillet
Step 1:
Cook bacon in non-stick skillet over medium heat 5 minutes or until crisp. Transfer to paper towel and blot to remove grease; crumble and set aside.
Step 2:
Pour off excess fat in skillet. Cook onion and garlic in skillet over medium-high heat 3 minutes or until softened. Stir in evaporated milk. Bring to boil; reduce heat and simmer 5 minutes.
Step 3:
Cook pasta according to package directions. Drain and return to pot. Stir in sauce, cheese, parsley and bacon. Serve immediately.
Makes 4 servings.
Nutrients per serving: about 641 Calories, 29 g Protein, 13 g Fat, 99 g Carbohydrate
Nestlé Kitchens Tip: For delicious variations, substitute chopped Genoa salami or prosciutto for bacon.
