Okay, I know this isn’t authentic carbonara, but eliminating the cream cuts the calories and reduces the cost. As long as it still has that exquisite bacon and Parmesan cheese flavor, I’m all for fewer calories and less money. This is another super simple recipe with generous portions that reheat well.
Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
Bring a large saucepan of salted water to a boil and add the spaghetti. Cook for 10 minutes, or until al dente. Drain the spaghetti in a colander and keep warm.
Step 2
Meanwhile, cut the bacon widthwise into 1/4-inch strips and cook in a large sauté pan over medium-high heat, stirring frequently, for 20 minutes, or until it just starts to get crisp. (If it is too crisp, it will break into tiny pieces when you mix it with the pasta.) Drain off the bacon grease.
Step 3
Peel the garlic and finely chop. Add the garlic to the bacon and cook for 2 minutes, or until the garlic just begins to brown.
Step 4
Beat the eggs in a small bowl until completely combined. Add the milk and Parmesan cheese and stir well. Add the hot spaghetti and egg mixture to the pan, remove from the heat, and stir until the noodles are coated and the eggs are cooked. Season generously with salt and pepper and serve immediately.
