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    You are in: Home / Recipes / Low-Fat Spaghetti or Fettuccine Carbonara Recipe
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    Low-Fat Spaghetti or Fettuccine Carbonara

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    echo echo's Note:

    A light version of a pasta favorite. Turkey bacon can be substituted for the ham. We love pepper in our family, but if 1 tsp sounds like a lot to you, just use an amount that suits your taste.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Cook pasta according to package directions; drain.
    2. 2
      In a bowl, whisk together the first five ingredients (egg substitute through parsley.
    3. 3
      In a skillet, stir-fry ham and shallot 1-2 minutes over medium heat until shallot is soft and translucent.
    4. 4
      Add pasta to the skillet and pour in the egg mixture; continue cooking, while tossing continuously, about 2-3 minutes until the sauce thickens enough to coat the pasta.
    5. 5
      Season with pepper and serve.

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    Ratings & Reviews:

    • on October 17, 2007

      45

      This is a quick, easy and yummy weeknight dinner. I love carbonara but it is really high in fat. This is a nice substitute. I used Canadian bacon instead of ham and it worked just great. I would definitely recommend using the fresh herbs rather than substituting dried--they really bump up the flavor, particularly when cutting back on fat. I cut back a little on the pepper because my little guy doesn't like things too spicy.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Low-Fat Spaghetti or Fettuccine Carbonara

    Serving Size: 1 (162 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 368.8
     
    Calories from Fat 83
    22%
    Total Fat 9.2 g
    14%
    Saturated Fat 4.3 g
    21%
    Cholesterol 30.4 mg
    10%
    Sodium 414.8 mg
    17%
    Total Carbohydrate 45.4 g
    15%
    Dietary Fiber 2.1 g
    8%
    Sugars 1.9 g
    7%
    Protein 24.4 g
    48%

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