Creamy carbs and bacon. Music to my ears. But lately I've been trying to transform dishes that I really love into lighter version of themselves. And thankfully, many other cooks and recipe developers seem to be thinking the same way.
A most traditional pasta carbonara consists of cooked bacon, raw eggs, and parmesan cheese mixed into steaming hot spaghetti. The hot pasta very partially cooks the eggs and creates a simple, almost creamy sauce. If you're anything like my mom you might add peas. My boyfriend adds broccoli. Perhaps you like a sprinkling of red chile flakes. But to really revamp carbonara to create a lighter version, you're going to need some bigger structural changes that won't alter the taste or texture too terribly much. Thankfully, we've found a few inspiring adaptations, one that relies on tofu instead of bacon, another that adds chopped collard greens and kale for a bit of color.
Try a Recipe:
• Pasta with Greens "Carbonara" - Gilt Taste
• Low-Fat Spaghetti Carbonara Pasta with Peas - Oprah
• Healthy Spaghetti Carbonara - Delicious Magazine
• Vegetarian Carbonara with Smoked Sun-dried Tomatoes - The Chubby Vegetarain
• Smoked Tofu Carbonara - Treehugger