I have resisted making this. No. I’ve never made pasta carbonara. It’s full of eggs, and cheese, and fattening things. So, no. I’ve never made pasta carbonara…until now.
I’m not entirely sure when where or why I decided to put this on the menu. I wasn’t even sure how it was going to turn out. I put it on for #MeatlessMonday. Yes. I know it’s supposed to have pancetta or something like that in it. And, well, ours wasn’t ENTIRELY meatless.
Did you know that #MeatlessMonday is a GINORMOUS movement? Have ya heard of it? I hope so!! There are tons of places to get inspiration for meatless Monday meals. Do a search. On Bing, there are 2.1 MILLION results. Eating Well has some on their website along with The Food Network, Everyday Health, Prevention, and even Betty Crocker! Meatless Monday has a Facebook, a Pinterest page, and a Twitter handle. There’s a small but growing Meatless Monday link up, too!!
No, this isn’t a sponsored post. I just don’t think there’s enough out there doing the #MeatlessMonday thing. I could be wrong. *shrugs* It’s been known to happen before. Shhh, don’t tell S though, mkay?
I’ve been trying to avoid the cliché or typical meatless meals: eggplant parm, umpteen varieties of fritattas (though I’ve made one or two already), anything with tofu, vegetable lasagna or anything primavera. I’d REALLY like to invent new #MeatlessMonday meals. Or discover those from other countries. In my Cook the World series, it’s always fun to try to find native dishes to those countries that inspire my meatless Monday meals.
AH! Now I remember! Someone had posted a recipe of it on Pinterest or their blog, one of the two. I finally got around to reading the recipe…because if you know me at all, I just DON’T do that…ever. I’m really glad I didn’t try to make this one up. BUT it did make me realize that I could make this as a version S and I could eat in our low fat diet. *happy dancing*
Instead of eggs, I used egg substitute and reduced fat *coughpowderedcough* cheese. Hey. When you’re trying NOT to be the old heffer you once was, you gotta eat some canned cheese every now and then. DEAL!
It looked weird. That’s all I gotta say. It tasted… A-MAZING! Who knew carbonara was so tasty!! How have I NOT made this ever in my life? And it takes like 20 minutes to cook!! Perfect weeknight meal! You MUST make this…NOW! Well, at least in the next week or so. It’s super tasty and super simple.
Pasta Carbonara is a simple recipe that tastes amazing. Use the pasta water to make your sauce silky smooth.
- 8 ounces long pasta (spaghetti, angel hair, linguine)
- 1 1/2 cups egg substitute
- 1/2 cup reduced fat Parmesan cheese (Kraft)
- 1/2 cup Parmesan cheese
- 1/8 cup bacon, crumbled
- Pinch ground nutmeg
- 1/2 teaspoon garlic salt
- 1/4 teaspoon black pepper
- Cook pasta according to package directions.
- Combine remaining ingredients in a small bowl.
- Toss the pasta with the egg mixture immediately after draining to allow the heat from the pasta to cook the eggs and melt the cheese.