Baked Whole-Wheat Linguine Carbonara
Carbonara is a traditional Italian pasta dish that is made with eggs, parmesan cheese, pancetta and peas. It traditionally has A LOT of parmesan cheese, so to cut down the use of it, I used lower-fat creamy ingredients in combination with a smaller amount of parmesan to get the cheesy flavor. To cut down on other fat and cholesterol, I used an egg substitute instead of whole eggs. I kept the pancetta in the dish because, while indulgent, it is what really brings the most flavor to the dish. This pasta is the ultimate wintertime comfort food!
- 1 package whole-wheat linguine
- 1 1/2 cups frozen peas, thawed
- 1/2 cup diced pancetta
- 1/2 cup egg substitute
- 1/2 cup reduced-fat sour cream
- 1 1/2 cup skim milk
- 1/4 cup shredded reduced-fat mozzarella (for topping)
- 1/2 cup grated parmesan cheese (1/4 for sauce, 1/4 for topping)
- 1 tsp olive oil
- splash of white wine
- garlic salt/black pepper
In a large sauce pan, heat 1 tsp of olive oil on medium heat and add the pancetta. Cook the pancetta for about 10 minutes or until browned and crispy. Reduce the heat and add just a splash of white wine to de-glaze the pan. Then add the skim milk, sour cream and 1/4 cup parmesan cheese. Keep the heat on low, this mixture can simmer but should not boil.
While the sauce is simmering, cook the pasta al dente as directed on the package. After the pasta has cooked, drain all of the excess water and add it back into the same pot. Immediately, while the pasta is still hot, add in the egg substitute and stir very quickly. The heat of the pasta will cook the eggs, but you need to stir quickly so they don’t scramble.
After the pasta is mixed with the eggs, add the pasta into the sauce. Add a dash of garlic salt and black pepper. When the pasta is evenly coated in the sauce, put the mixture into a greased baking dish. Top the pasta with the remaining parmesan cheese and the shredded mozzarella and bake in a 400 degree oven for 20 minutes or until browned and bubbly.