Healthy Pasta Carbonara by Bill Telepan
Traditionally, pea carbonara is a pasta dish made with pancetta, egg yolk and butter. American chefs often add heavy cream to the caloric landslide.
This healthier version replaces the pancetta with flavorful mushrooms, exchanges butter for olive oil - a much healthier fat - and ditches the heavy cream.
The dish with classic egg yolk on top clocks in at only 323 calories and 17g of fat. Or, ditch the egg, and cut it down to 269 calories and 12g of fat.
3 tablespoon extra virgin olive oil
4 ounces sliced garlic
4 ounces sliced mushrooms, crimini or something wild like morels
1 cup cooked peas
1/2 cup lightly packed basil leaves, torn into pieces
1/4 cup vegetable or chicken stock or water
4 egg yolks
Parmigiana for grating
-- Add mushrooms and a pinch of salt, stir and cook cover for 3 minutes.
-- Remove cover and add the stock or water and cook until the liquid has evaporated, about 2 minutes.
Serves 4
Calories: 323 (without egg yolk 269 calories)
Total Fat: 17g (without egg yolk 12.4g)
Saturated Fat: 4g (without egg yolk 2.5g)
Polyunsaturated Fat: 2g
Monounsaturated Fat: 10g
Cholesterol: 209mg (without egg yolk 4mg)
Sodium: 76mg
Total Carb: 33g
Dietary Fiber: 4g
Sugars: 3g