Just like they do in the restaurant, they like to mix the egg yolk on their pasta, a little bit creamy but it was nice contrast to the fresh flavors. The best thing is it was healthy and delicious yet didn’t take too much time to make. But this dish is not thick and creamy. I used milk instead of cream. In order to cook a healthy pasta meal for my family, as I wanted to put something healthy. So I cooked a whole wheat spaghetti, low fat milk, low fat bacon and a final egg yolks and some chopped parsley enhanced both look and taste. It contain less in high calories and fats.
Ingredients:
400g organic whole wheat spaghetti pasta, I like Bioitalia
1½ cups low fat milk
½ cup white wine
8 sliced low fat bacon or lean bacon, cut into strips
2 large garlic cloves, crushed and finely chopped
1 medium white or yellow onion, sliced115g freshly grated parmesan cheese
a handful of freshly chopped parsley
2 tbsp extra virgin olive oil
1 pork cube
egg yolks preferably organic
Preparation:
Ingredients:
400g organic whole wheat spaghetti pasta, I like Bioitalia
1½ cups low fat milk
½ cup white wine
8 sliced low fat bacon or lean bacon, cut into strips
2 large garlic cloves, crushed and finely chopped
1 medium white or yellow onion, sliced115g freshly grated parmesan cheese
a handful of freshly chopped parsley
2 tbsp extra virgin olive oil
1 pork cube
egg yolks preferably organic
Preparation:
1. Bring a large deep pan of water to a boil with pinch of salt. Cook the pasta according to directions on package, drain, set aside and keep warm.
2. Heat the oil in saute pan, saute garlic and onion until fragrant.
3. Add the bacon and fry until it starts to go crisp.
4. Add the pork cube low fat milk, white wine and heated through, but do not over boil, keep stirring to avoid lumps.
5. Add the cooked pasta and mix it up for a few seconds probably near 1 minute.
6. Turn off the flame, add the 2 tbsp chopped parsley, then quickly pour grated parmesan cheese.
7. Stirring constantly and mix well and lifting with the tong so the pasta gets coated. Add a ladle of spoon of the pasta water and create a bit of sauce in the pan if necessary.
8. Twirl the pasta into a shallow serving dish or pasta plates.
9. Then place the egg yolk on top of the pasta and sprinkling some more chopped parsley and grating of black pepper or parmesan cheese. Serve immediately, I eagerly pierce the egg yolk and mix it through the pasta it adds a slightly creamy consistency to the carbonara sauce.
