Among the countless "Great Classics" of Italian cuisine, today I would like to focus on a first course with an unmistakable flavor: pasta alla carbonara. As always, I can't resist customizing this dish according to my needs, and I would like to risk a slightly lighter version, without completely distorting it. The original recipe calls for flavoring pasta (spaghetti, in general) with a sauce of raw egg yolks, bacon, pecorino romano and pepper. If you like to discover my alternative proposal, don't miss the recipe!
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Identity Card of the Recipe
- 198 KCal Calories per serving
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Ingrediants
- 320 g of spaghetti or another type of pasta
- 120 g of eggs
- 20 ml of milk
- 120 g of fresh bacon
- 50 g of grated Parmesan cheese
- q.s. of salt
- q.s. of pepper
- 1 grated nutmeg
Materials Needed
- Large pot
- Grater
- Bowl
- Spaghetti fork
- Chopping board
- Knife
Preparation
Please note: this is not the traditional Carbonara pasta recipe.
Those who want to prepare the classic recipe, on the other hand, can respect the following doses: 150 g of guanciale (or fresh pancetta), 3 egg yolks, 1 egg white, 80 g of pecorino romano, salt and pepper (the doses are calculated for 320 g of dry pasta, or for 4 people).- Fill a saucepan with water and bring to a boil. Salt to taste.
- Dice the fresh bacon. Heat a pan and when it is very hot, brown the diced bacon. There is no need to add oil or butter as the bacon will release its own fat.
- Cook the bacon for a few minutes, then remove the excess oil and let it cool.
- Dip the spaghetti in the water and cook for 8-10 minutes, respecting the times recommended in the package.
- Meanwhile, in a bowl, shell the eggs and add the salt, milk, freshly ground pepper, grated nutmeg and grated Parmesan cheese. Stir with a whisk to mix the ingredients.
Attention
To prepare Carbonara, eggs should not be cooked: for this reason it is important to choose first choice and very fresh eggs.- Drain the spaghetti from the cooking water and add them to the bowl. Season with the diced bacon and serve immediately.
Alice's comment - PersonalCooker
Without sacrificing taste, we have obtained a lighter but equally tasty carbonara! I hope that lovers of classic Carbonara can still like the light version proposed by My-personaltrainer! It's the details that make the difference!
And if you want to dare, don't miss the recipe for vegetable Carbonara (fake carbonara)Nutritional values and Health Comment on the recipe
Spaghetti alla Carbonara Leggeri are a first course rich in complex carbohydrates, with a smaller portion of proteins (with medium and high biological value) and lipids (mainly unsaturated). Cholesterol is present in significant quantities, while fibers are scarce.
The Spaghetti alla Carbonara Leggeri, despite being a light reinterpretation of the much richer traditional preparation, remain a recipe not too suitable for the diet of the subject suffering from metabolic diseases, while in modest portions it can also be suitable in circumstances of overweight.
We remind you that both gluten and lactose are present in the dish. The average portion corresponds to about 170g (335kcal). The nutritional values shown on the side refer to 100 grams of cooked spaghetti.
