Low-Fat Spaghetti Carbonara

Recipe from Cook's Country

1 large egg + 1 egg white
2/3 cup grated Pecorino Romano or Parmesan cheese
1/4 cup fat-free evaporated milk
2 TBSP mayonnaise
2 ounces Canadian bacon, chopped
2 slices bacon, chopped
3 garlic cloves, minced
1 tsp pepper
1/3 cup white cooking wine
salt for pasta water
1 pound spaghetti (can use linguine or fettuccine noodles too)

Bring 4 quarts water to a boil in a large pot. Process egg, egg white, cheese, evaporated milk and 1 1/2 TBSP mayonnaise in food processor (I used a blender) until smooth; leave mixture in food processor.

Cook both bacons in large non-stick skillet over medium heat until bacon is browned, about 7 mins. Using slotted spoon, transfer bacon to bowl; set aside.

Add garlic and pepper to fat in pan and cook until fragrant, about 30 seconds. Stir in cooking wine and simmer until slightly thickened, about 1 min. Remove pan from heat, cover & keep warm.

Meanwhile, add 1 TBSP salt and pasta to boiling water and cook al dente. Reserve 1 cup pasta cooking water, drain pasta, & return to pot. Toss pasta with remaining 1/2 TBSP mayonnaise until coated.

With motor running, slowly add wine mixture and 1/4 cup hot pasta cooking water to egg mixture and process until smooth and frothy, about 1 min. Immediately pour egg mixture over hot pasta and toss to combine, adding reserved cooking water as necessary to adjust consistency. Stir in crisped bacons and season with salt. Serve.

I thought this was really good. Even though it was lower fat than a normal carbonara recipe, still had great flavor - didn't miss the heavy cream at all. I only used 1/4 cup of pasta water - didn't need to add any more. Not as complicated as it sounds. Will make again.

By using canadian bacon, evaporated milk and less eggs, you save 18 grams of fat (8 grams saturated fat) and 210 calories per serving.