Low Fat Carbonara
A luscious version of the fat-laden Italian classic without all those calories.
1 cup of 2% milk
5 T. low-fat cream cheese (aka Neufchatel)
2 T. minced onion, optional
1/4 pound prosciutto ham
1 cup frozen sweet peas
1 pound fettuccine
1/2 c. freshly grated parmesan cheese
This dish whips together quickly, so get your large pot of water going to boil the pasta.
In a heavy saucepan over low-medium flame, heat the milk. Melt the cream cheese into the milk a tablespoon at a time stirring constantly until sauce is thick and coats the back of a spoon.
If desired stir in onion and cook sauce over low flame for 10 minutes. Boil the fettuccini according to package directions. During the last two minutes of cooking, stir in the frozen peas. When pasta is done, drain pasta and peas in a colander in the sink.
Meanwhile, cut prosciutto into thin strips and stir into sauce. Grate parmesan right then and there. Stir into sauce. Taste sauce and season it to taste with salt and pepper.
Gently toss pasta, peas and sauce. Serve immediately.
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steve@pulpkitchen.com