Creamy Spaghetti Carbonara
Why I Love This Recipe
Ingredients You'll Need
1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine(or use white grape juice with a splash of vinegar)
1/2 cup half and half
1/2 cup chopped parsley
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste
Directions
Serves 6
1 1/2 pounds spaghetti, uncooked
9 oz. turkey bacon -- finely chopped
4 1/2 cloves garlic -- pressed
1 cup dry white wine(or use white grape juice with a splash of vinegar)
1/2 cup half and half
1/2 cup chopped parsley
1/2 cup grated Parmesan cheese- tossed with 1 tablespoon flour
Salt and freshly ground pepper -- to taste
Prepare pasta according to package directions. While pasta is cooking,
cook the bacon and garlic in a small sauté pan over medium-low heat
until the garlic is aromatic and the bacon is lightly browned, about 3
to 4 minutes.
Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by half. Add the half and half and bring back up to a
slight simmer (not much--it will break) and whisk in the Parmesan
cheese mixture, stirring constantly until thickened. Remove from heat.
When pasta is done, drain it well and add it immediately to the bacon
mixture. Add Parmesan cheese and toss quickly. Season with salt and
freshly ground pepper and serve.
Per Serving: 587 Calories; 12g Fat (19.6% calories from fat); 24g
Protein; 87g Carbohydrate; 3g Dietary Fiber; 43mg Cholesterol; 697mg
Sodium. Exchanges: 5 1/2 Grain(Starch); 1 1/2 Lean Meat; 0 Vegetable;
1 Fat.