A lighter version of an Italian favorite, Skinny Capellini Carbonara is packed with flavor but won’t weigh you down. Quick, creamy and comforting….this pasta dish is ready in 10 minutes.
*By posting this recipe I am entering a recipe contest sponsored by the National Pasta Association and am eligible to win prizes associated with the contest. I was not compensated for my time.
Did you know October is National Pasta Month?!?! Well it is…..and I’m thrilled because….I’m a carboholic. I’ve said it before but I don’t think I’ve really made the point that I could live on pasta and bread alone. Oh….and butter. Unfortunately, nature dictates that you can’t live on carbs alone. You need protein…and veggies. So, I’ve made sure I checked their respective boxes in this recipe. One of my favorite things to order at a restaurant is Pasta Carbonara. Contrary to what most people believe, this dish doesn’t use cream. At all. I know…shocker. And that’s one of the reasons I love it so much.
And, also, contrary to what most people believe….pasta is not bad for you. Unless you eat a trough full of it. But, in all fairness…if you eat a trough full of anything….it is bad. Don’t eat from a trough. Eat from a plate. With a fork…and twirl that pasta. Let’s be humans.
Pasta can fit into any healthy lifestyle…it boosts energy (carb-loading, anyone?), satisfies hunger by keeping you full longer and can be used in so many different ways with so many combinations of veggies and protein to make scrumptious meals your family will love. Yes…I used the word scrumptious. 🙂
Because the original carbonara doesn’t use cream, this was pretty easy to lighten up. All you need to do is boost the flavor with a few additional ingredients and rely on eggs, cheese and a little pasta water for the creaminess. I decided to use proscuitto instead of pancetta or bacon. It’s a little saltier which lessens the need to add more salt. I also added a clove of garlic….just because. No other reason than I felt it needed the boost of flavor and, well, I love garlic. It did help make the sauce less flat. And peas…we needed veggies. 🙂
I love that this recipe is super simple to make….it’s almost done in the time it takes to boil an egg, depending on how well done you like your eggs. And it’s creamy and rich. Comfort food at it’s finest….and it’s cooked in one skillet. Ha!
Skinny Capellini Carbonara
Nutrition Facts Serving Size 154 g Amount Per Serving Calories 311Calories from Fat 89 % Daily Value* Total Fat 9.9g15% Saturated Fat 3.3g16% Cholesterol 248mg83% Sodium 686mg29% Potassium 216mg6% Total Carbohydrates 34.3g11% Dietary Fiber 1.0g4% Sugars 1.4g Protein 20.8g Vitamin A 8% • Vitamin C 12% Calcium 4% • Iron 19% Nutrition Grade A- * Based on a 2000 calorie diet
- 1/2 pound capellini
- 4 ounces diced proscuitto
- 1 clove garlic, minced
- 4 large eggs, at room temperature
- 1/2 cup grated parmesan cheese, at room temperature
- 1/8 teaspoon kosher salt
- fresh ground black pepper
- 1/2 cup cooked peas
- In a large skillet over medium heat, brown the proscuitto until golden, approximately 5 minutes. Add the garlic and cook for one minute. Turn off the heat.
- In a large pot of salted boiling water, cook the pasta until al dente. Approximately 2-3 minutes.
- While the pasta cooks, whisk the eggs with the cheese, salt and pepper. Slowly whisk in 1/2 cup of pasta water to the eggs to temper them. (So they don't scramble when mixed into the pasta.)
- Remove the pasta with a slotted spoon and transfer to the skillet with the proscuitto. Mix the pasta with the fat and proscuitto and then slowly add the eggs to the pasta while stirring constantly. If the pasta still seems dry add another 1/4 cup of the pasta water and stir until cream. Fold in the peas and serve immediately.