Recipe!
Taking a page out of andrealyn's book, I'm sharing a recipe with y'all . This was in Redbook last month and it's absolutely fantastic. It's a healthy version of Spaghetti Carbonara but it tastes even better (no lies there...my dad absolutely loves it and the man refuses to even eat whole wheat bread).
Spaghetti Carbonara
Fat-free egg substitute replaces regular eggs in this creamy carbonara.
Calories:
Original: 537
Makeover: 373
Fat:
Original: 24 g
Makeover: 7 g
Yields: 6 servings
Prep Time: 8 minutes
Cook Time: 20 minutes
INGREDIENTS
1 lb spaghetti
1 Tbsp extra-virgin olive oil
2/3 cup finely chopped onion
1 Tbsp minced garlic
1 (3 oz) package sliced prosciutto, visible fat trimmed, cut into slivers
1/3 cup dry white wine
1 cup fat-free egg substitute (4-egg equivalent)
1/3 cup each grated Parmesan and Romano cheeses
1/3 cup chopped flat-leaf parsley
1 tsp freshly ground black pepper, to taste
DIRECTIONS
1. In a large pot of boiling salted water, cook spaghetti according to package directions until al dente (tender but firm), about 8 to 11 minutes.
2. Meanwhile, heat oil in large, deep, nonstick skillet over medium-low heat. Add onion and garlic; cover skillet and cook, stirring, 7 minutes. Uncover; raise heat to medium-high and add prosciutto. Cook 1 or 2 minutes, until lightly browned and firm. Pour in wine and cook, stirring, until wine is reduced to 1 Tbsp; remove from heat.
3. In small bowl, combine egg substitute, Parmesan and Romano cheeses, parsley, and pepper. Add cooked, drained pasta to prosciutto mixture in skillet with egg substitute mixture.
4. Over medium-low heat, using tongs or a pasta fork, lift and stir pasta around skillet until pasta is evenly coated with sauce and prosciutto is distributed throughout. Cook, about 1 or 2 minutes, until sauce becomes creamy and thick. Do not overcook or egg mixture will scramble. Serve immediately.
NUTRITIONAL INFO:
Based on individual serving.
Calories: 373
Total Fat: 7 g
Carbohydrates: 56 g
Protein: 20 g
Spaghetti Carbonara
Fat-free egg substitute replaces regular eggs in this creamy carbonara.
Calories:
Original: 537
Makeover: 373
Fat:
Original: 24 g
Makeover: 7 g
Yields: 6 servings
Prep Time: 8 minutes
Cook Time: 20 minutes
INGREDIENTS
1 lb spaghetti
1 Tbsp extra-virgin olive oil
2/3 cup finely chopped onion
1 Tbsp minced garlic
1 (3 oz) package sliced prosciutto, visible fat trimmed, cut into slivers
1/3 cup dry white wine
1 cup fat-free egg substitute (4-egg equivalent)
1/3 cup each grated Parmesan and Romano cheeses
1/3 cup chopped flat-leaf parsley
1 tsp freshly ground black pepper, to taste
DIRECTIONS
1. In a large pot of boiling salted water, cook spaghetti according to package directions until al dente (tender but firm), about 8 to 11 minutes.
2. Meanwhile, heat oil in large, deep, nonstick skillet over medium-low heat. Add onion and garlic; cover skillet and cook, stirring, 7 minutes. Uncover; raise heat to medium-high and add prosciutto. Cook 1 or 2 minutes, until lightly browned and firm. Pour in wine and cook, stirring, until wine is reduced to 1 Tbsp; remove from heat.
3. In small bowl, combine egg substitute, Parmesan and Romano cheeses, parsley, and pepper. Add cooked, drained pasta to prosciutto mixture in skillet with egg substitute mixture.
4. Over medium-low heat, using tongs or a pasta fork, lift and stir pasta around skillet until pasta is evenly coated with sauce and prosciutto is distributed throughout. Cook, about 1 or 2 minutes, until sauce becomes creamy and thick. Do not overcook or egg mixture will scramble. Serve immediately.
NUTRITIONAL INFO:
Based on individual serving.
Calories: 373
Total Fat: 7 g
Carbohydrates: 56 g
Protein: 20 g