Spaghetti alla Carbonara

Spaghetti alla Carbonara

I promised you three pasta dishes this week.  Pasta recipe #2 is my take on Spaghetti alla Carbonara. 

My version is made with low carb spaghetti, and I use egg substitute because it's lower in calories, does not tend to scramble as easily and you don't have to worry about eating raw egg as it's pasteurized. 

I use chives instead of parsley, and my dish is also made with a good 1/2 cup of Pinot Grigio.  Because Dan and I often eat late on the weekdays due to our work schedule, this is a perfect quick weeknight meal.  The incorporation of the peas makes it a one dish dinner.  All you need is garlic bread, a glass of wine, and you are ready to eat!

Ingredients:

1/2 pound Low Carb Spaghetti (I used Dreamfields*)
1 tablespoon Light Olive Oil
3 ounces chopped Pancetta
2 cloves fresh Garlic, minced
1 cup Pinot Grigio wine
1 tablespoon cold Butter
1/4 cup Egg Substitute (real egg product)
1/2 cup Petite Frozen Peas
Freshly ground Pepper, to taste
1/2 cup grated Parmesan Cheese
2 tablespoons fresh chopped Chives

Cook pasta per package directions.  Drain but reserve a ladle full of the starchy cooking water.

Add olive oil to skillet.  Heat oil over high heat until it sizzles.

Add pancetta.  Reduce heat to medium.  Cook for five minutes.  Add garlic.  Cook for one more minute until garlic becomes golden but not brown. 

Add wine.  Stir.  Bring to boil and reduce to simmer, about five minutes until wine reduces by half.

Add cold butter.  Once butter melts, remove the sauce from the heat.  Add the frozen peas, stir, and cover to keep warm until ready to toss with pasta.

Add cooked pasta and egg product.  Quickly whisk together so that egg doesn't scramble.  Add peppe and cheese and toss all ingredients well.  Add a little of the starchy cooking water if sauce is too thick (note, this will also help the sauce adhere to the pasta).

Top with fresh chives and serve immediately.

Special note:  I just found out today that my recipe was published in -

"Taste of Home, Holiday and Celebrations 2011" cookbook.  Herb-Crusted Rack of Lamb with Mushroom Sauce - page 51

* Not a paid endorsement and no product was given to blogger.