Carbonara is rich and heavy meal when made the authentic way with lots of bacon, cheese, and egg yolks. A little fat goes a long way so with a few adjustments this recipe has a major reduction in fat and calories but still have that rich and decadent flavor we love. Serves 4 as a meal or more as a side.
2 slice bacon
1 small onion
2 garlic glove
1/4 cup grated parmesan cheese
1 box cooked whole wheat penne
1/8 tsp red pepper flakes
Add cooked and chopped chicken, shrimp, or slices of steak
While pasta is cooking, brown chopped bacon, onion, and garlic in a large skillet. In a large bowl beat eggs, parmesan cheese, salt, pepper, red pepper flakes (consistency should be thick). Drain noodles and return to pot you cooked them in on medium-low heat. Pour bacon mix over, then pour egg mixture. Fold together until all noodles are coated for about 5 minutes and until you can see a thick egg coating on noodles and no liquid remains. Add your meat to the pasta or serve as a side.
* You have to work quickly so you don't end up with scrambled eggs *