As a college student traveling in Italy, I was intrigued by Spaghetti
Carbonara. Hot pasta is tossed with raw eggs, Parmesan cheese, cream, and
pancetta and to make a heavenly sauce.
My updated version of the dish is designed to meet current thinking
in low-fat cuisine and food safety.
Most of the egg yolks have been eliminated to cut down on fat and
raw eggs are replaced by eggs "cooked" on the top of a double boiler to eliminate
any threat of food illness. To make a double boiler, use a large glass mixing
bowl that fits over the pot that you plan to use for cooking the pasta. After
the eggs are cooked, the water is ready for the pasta.
Spaghetti Carbonara
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Time to table: 20 minutes
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Serves 2 adults and 2 children
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8-10 ounces thin spaghetti
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8 slices lean Canadian bacon, cut into thin strips
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Garnish: Grated Parmigiano-Reggiano
Grown-Ups:
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1 egg
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3 egg whites
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1/4 cup grated Parmigiano-Reggiano cheese
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Freshly ground black pepper
Children:
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1/2 tablespoon butter
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1/4 cup grated Parmigiano-Reggiano cheese
Fill the sink with 3-4 inches of cold water. Fill a large pot with
water and bring to a boil. Add the egg and egg whites to a large glass bowl
that fits over the pot of water. Scramble the eggs with a fork or wire
whisk.
Place the bowl over the boiling water. Reduce heat to medium. Stir
the eggs for 3 minutes or until the temperature reaches 145 degrees on an
instant read thermometer. The eggs must be kept in constant motion to keep
from setting. Place the bowl in the sink with cold water. Continue to stir
for few minutes until the bowl and contents have cooled down.
Add the pasta to the boiling water and cook according to the package
directions. Drain the pasta and transfer back to the pot. Add the Canadian
bacon and toss to combine. Transfer half to another bowl for the children
and toss with butter and Parmesan cheese.
For the grown-ups, pour the egg mixture over the remaining spaghetti
and add the Parmigiano-Reggiano cheese. Toss well to blend. Season with freshly
ground black pepper. Serve on individual plates garnished with more
Parmigiano-Reggiano.
Grown-Ups:
Calories 350; Calories from fat 70; Total fat 8g; Saturated fat
3.5g; Cholesterol 145mg; Sodium 560mg; Carbohydrate 39g; Dietary fiber 1g;
Sugars 4g; Protein 37g
Children:
Calories 330; Calories from fat 80; Total fat 9g; Saturated fat
4.5g; Cholesterol 50mg; Sodium 480mg; Carbohydrate 39g; Dietary fiber 1g;
Sugars 3g; Protein 32g
To order,
"The
Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids"
click on this link.
About the Author: Kristene Fortier lives in the San Francisco Bay
Area. She is a syndicated columnist for "Pleasing Picky Eaters" and the author
of The Whole Family Cookbook, Two-Tiered Meals to Please Both Parents and
Kids.. To order a copy, send check or money order for $18.45 ($14.95 + $3.50
for shipping) to Kristene Fortier, 2033 Ralston Ave. PMB 106, Belmont, CA
94002. Send questions or tips to
pickykids@aol.com and visit
www.healthykitchen.com for more
recipes. |
