Light Fettuccine Carbonara

Submitted by BigFatMomma

"This is a much healthier version of pasta carbonara."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 6-8

ingredients

• 4 ounces Canadian bacon
• 1 1⁄2 cups nonfat cottage cheese
• 3⁄4 cup evaporated skim milk
• 1⁄2 cup liquid egg substitute
• 1⁄4 teaspoon salt
• 1 lb fresh fettuccine
• 6 tablespoons parmesan cheese, grated

directions

1. Slice bacon into 1 inch long and 1/4inch thick strips.
2. In a medium skillet, cook the bacon over medium heat, stirring occasionally, until light brown.
3. Transfer to a plate and set aside.
4. In a blender process the cottage cheese, milk, egg substitute and salt until smooth.
5. In a large pot of salted boiling water, cook the pasta until just barely tender.
6. Drain well and return to the pot.
7. Add the cheese mixture, bacon and pepper to the pasta and cook over med-low heat, stirring continually until sauce is heated through--do not boil--about 1 minute.
8. Transfer to a warmed serving bowl, and serve immediately, sprinkling with the parmesan cheese.

Reviews

[Ma Field]

This was good and lighter than a traditional carbonara. Very filling. I added some sliced fresh mushrooms that I sauted with the bacon. Next time I'll add a little garlic too. I used dried angel hair pasta as the base. It's a little hard to mix in with the pasta (the bacon & mushrooms want to sink to the bottom of the bowl) but that was the only difficulty I had. Thanks!