8.16.2012

wine night: lightened up carbonara

I'm sort of obsessed with Bethenny Frankel.
I think she's done extremely well with her career.
To go from a New York City Housewife to the cover of Forbes is no easy feat.
Plus, I pretty much will buy anything containing the Skinnygirl logo.

I use many of her recipes time and time again, but this is probably our most-made.
This gives you the flavors of the rich carbonara from your favorite restaurant, 
but with far fewer calories and fat. 

Make this Lightened Up Carbonara for your Wine Night tonight!
 Lightened Up Carbonara
Adapted from:  Bethenny Frankel
Serving Size:  6

Ingredients:

  • 1 lb. whole wheat thin spaghetti
  • 3/4 C. skim milk
  • 2 eggs
  • 1/2 C. reduced fat grated Parmesan
  • 1 t. granulated garlic
  • 1 t. salt
  • 1 t. black pepper
  • 1 T. butter
  • 6 slices turkey bacon, cooked and torn into pieces
  • 1 1/2 t. crushed red pepper flakes (or more to your taste level)

Directions:

  1. Cook spaghetti according to package directions.  Cook it just to al-dente.
  2. Meanwhile, in a large bowl, whisk together milk, eggs, Parmesangranulated garlic, salt, and pepper.
  3. When the pasta is done, drain it and quickly put it directly into the bowl with the egg mixture. (I use a spider and remove the pasta from the boiling water straight into the egg bowl. You want to keep some of that good pasta water on the noodles to help the sauce stick.)
  4. Toss to coat with tongs.  The hot pasta will cook the eggs.
  5. When the pasta is coated with egg mixture, add in the butter, bacon, and red pepper flakes. 
  6. Serve immediately.
Nutrition Per Serving:
Calories:  363
Carbs:  54g
Fat:  11g
Protein:  16g
Oh, and look who stopped by for Wine Night last week. 
Our friend, Hunter whose flight home to Chicago was canceled.  
Hope you enjoyed your first Wine Night, Hunto!
Enjoy!

{all photos by me}
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