PASTA CARBONARA

PASTA CARBONARA

By:
Ann N
Edited on Jun 29, 2009

Clasically made w/ w/ rich cream, parmesan cheese & pancetta ( Italian bacon) This trimmed down version captures the flavorful original high fat "indulgencee"using only one pan and taking a lot less time. SERVES 2 ***double or triple ingredients to serve 4 OR 6***, and use a larger, appropriately sized pan

Ingredients

4 oz raw/dry linguine or fettuccini pasta. I use a lower carb variety trimming down another ( often restricted) element: CARBS
1/2cup evaporated ( fat free/skimmed) milk
1/8 to 1/4tsp garlic powder; not salt; to taste
2-4TBS grated parmesan cheese
2TBS pre-cooked bacon pieces
1/2-3/4cup frozen peas
black pepper [fresh ground]; to taste

Directions

When grocery shopping; pick up some Italian cookies or pastry or a ripe canteloupe melon or half a melon.
Slice melon or make melon balls for dessert & keep well chilled
Cook pasta choice in 2Qt saucepan "al dente"
[to the tooth](tender but still w/ a slight chewiness)and drain, set aside, while making the sauce
Make sauce:
In 10" skillet or same saucepan heat evaporated milk.
Add garlic powder and grated cheese, stirring til hot/near boiling;ceese melts & sauce thickens slightly.
Stir in bacon pieces; peas & pepper to taste.
Toss in reserved pasta, heat through and
Serve w/ a nice fresh salad( tossed green or Caesar)
A beverage & dessert choice(s) complete this easily prepared meal.



Not a NESTLÉ®-tested recipe.


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