Anyways, I needed a quick dinner and this is what I came up with:
Low-Fat Basil Carbonara
1/4 pkg of linguine or fettucine (make enough pasta for 2 or 3 servings)
1/2 cup skim milk
4 tbsp grated parmesan cheese (I used the low-fat Kraft type rather than the fresh parm petals)
2-3 tbsp fresh basil, sliced really finely
salt & pepper
1/2 cup chopped bacon (about 3 slices - I also discarded the really fatty white parts)
1 large shallot, minced
1 clove garlic, minced
1 large egg
Get a large pot of water boiling - add sea salt & cook the pasta according to directions - you will want to cook it to al dente or a bit under because it will cook for a bit in the frying pan later... Before you drain the pasta, reserve 1/4 cup of the cooking liquid - very important!!!
In a large non-stick frying pan, get the bacon going over medium-high heat, until nice and golden and crispy. Reduce the heat to medium low and add the shallot and garlic.
In a small bowl, combine the milk, parmesan, basil, salt & pepper. Set aside. Once the pasta has been drained and that important water has been reserved, add the milk mixture to the bacon mixture... you can bump up the heat a little bit - maybe to medium depending on your stove. Add the pasta in there and stir.
Next up - in the same bowl you had the milk mixture in, beat your egg. Very slowly, add the reserved water from the pasta - stirring the whole time!! This is called tempering and it is super important because you dont want to have scrambled eggs in your pasta!
|Slowly - go easy to avoid scrambling that egg!|
|So easy and aside from the bacon, not a lot of fat!|
|Nick in goal at his first Big Leage game!|