Pasta Carbonara with Asparagus

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Nutritional Info
  • Servings Per Recipe: 2
  • Amount Per Serving
  • Calories: 513.1
  • Total Fat: 10.3 g
  • Cholesterol: 3.8 mg
  • Sodium: 210.1 mg
  • Total Carbs: 67.4 g
  • Dietary Fiber: 9.8 g
  • Protein: 22.2 g

View full nutritional breakdown of Pasta Carbonara with Asparagus calories by ingredient
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Introduction

This high-fiber lower-fat version of a traditional carbonara dish makes 2 large dinner-sized servings or 3-4 smaller side servings. Try to find the leanest cut of peameal bacon (a kind of back bacon rolled in cornmeal), or else trim all visible fat from the meat. This high-fiber lower-fat version of a traditional carbonara dish makes 2 large dinner-sized servings or 3-4 smaller side servings. Try to find the leanest cut of peameal bacon (a kind of back bacon rolled in cornmeal), or else trim all visible fat from the meat.
Number of Servings: 2

Ingredients

    2 c. dry whole wheat pasta (any short kind like penne or fusili works well)
    2 tsp olive oil
    3 cloves garlic, minced
    6 medium mushrooms, sliced
    1/2 c. water
    12 spears asparagus (hard end parts removed), chopped into 1-inch chunks
    3 oz. very lean Canadian or peameal bacon
    1/3 c. Egg Beaters or other low-fat egg substitute
    2 tbsp shredded Asiago (or parmesan) cheese
    Salt and pepper to taste


Directions

Bring 4 cups of salted water to a boil, add pasta and cook until al dente (approx. 8 min). Mix together egg beaters and shredded asiago in a large bowl. Set aside.

In medium saute pan, heat olive oil on med-low heat. Add garlic and cook for 30-45 sec (don't let it brown!). Add mushrooms and stir until they're well coated with the oil. Once they've sweated for a minute or two, add 1/2 cup water and the asparagus chunks. Simmer over medium heat for 3-4 minutes, until asparagus begins to get tender. If the water cooks off, add a little more to keep things from sticking to pan. Add bacon and simmer until heated through and all liquid has evaporated, then reduce heat to low.

By now the pasta should be cooked, so drain it and quickly toss it in a bowl with the egg beaters and cheese, until the heat from the pasta "cooks" the egg beaters. It should form a thick sauce for the pasta. Add the pasta to the skillet and mix well with remaining ingredients. Add salt and pepper to taste and serve at once.

Number of Servings: 2

Recipe submitted by SparkPeople user ALLEYC1.

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