Spaghetti Carbonara, one of Italy’s most delicious dishes, and one of everyone’s favorites atNYC’s landmark, Patsy’s Italian Restaurant. I know you think you can’t possibly enjoy this and keep your figure, but there are ways. And lucky for all of us, Chef Sal Scognamillo is sharing his secrets for an incredibly delicious, yet healthier Spaghetti Carbonara.
Chef Scognamillo has replaced the prosciutto and the cream. He has also used turkey bacon, which has half the fat of pork bacon. So, go ahead, enjoy…and stop by Patsy’s when you are craving guilt free Italian.
- 1 lb Whole Wheat Spaghetti
- 1 medium onion (diced)
- ¼ cup extra virgin olive oil
- 6 slices of turkey bacon
- Fresh basil
- 2 egg yolks
- ¼ cup low fat Parmigiana cheese plus more for sprinkling
- 2 cups of low salt chicken broth
- Salt and pepper to taste
- Brown the diced onions in the virgin olive oil until they become translucent.
- In a separate pan, cut the bacon into small pieces and cook until crispy, drain extra grease.
- After onions are browned, add the bacon and chicken broth.
- Cook pasta until al dente.
- Reserve 2 cups of cooked water from the pasta.
- Add cooked pasta to the onion and bacon mix.
- Sprinkle on the Parmigiana cheese.
- Mix well.
- Add some of the reserved pasta water if necessary.
- When it comes to a boil, add two egg yolks, break apart, and stir in right away (don’t let the eggs cook).
- Mix basil in the pasta.
- Dish into four servings, sprinkle cheese to taste.