Low Fat Fettuccine Carbonara
Indulge in the creamy decadence of classic carbonara without the guilt with this Low Fat Fettuccine Carbonara recipe. Perfectly al dente fettuccine is coated in a velvety, lighter sauce made with low-fat milk, a touch of cornstarch, and just one egg yolk for richness. Savory bites of Canadian bacon add a smoky depth, while garlic and freshly grated Parmesan enhance the flavor profile. This healthier twist on a timeless comfort food is quick to prepare, with only 30 minutes from start to finish, making it ideal for busy weeknights. Garnished with freshly chopped parsley and a crack of black pepper, it's a satisfying dish that's both waistline-friendly and irresistibly delicious. Whether you're searching for a lighter pasta recipe or a reduced-fat version of classic fettuccine carbonara, this recipe checks all the boxes.
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Recipe Information
Ingredients
- 12 ounces Fettuccine
- 1 tablespoon Olive oil
- 4 ounces Canadian bacon, chopped
- 2 cloves Garlic, minced
- 1.25 cups Low-fat milk
- 1 tablespoon Cornstarch
- 1 large Egg yolk
- 0.75 cup Parmesan cheese, freshly grated
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of lightly salted water to a boil. Add the fettuccine and cook until al dente, about 8-10 minutes. Reserve 1 cup of pasta water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the chopped Canadian bacon and cook until it starts to brown, about 3-4 minutes.
Add the minced garlic to the skillet and sauté for 1 minute, until fragrant, being careful not to burn the garlic.
In a small bowl, whisk together the low-fat milk and cornstarch until smooth. Pour this mixture into the skillet, stirring constantly until the sauce begins to thicken, about 2-3 minutes.
In a separate bowl, beat the egg yolk lightly, then whisk it into the thickened sauce along with the Parmesan cheese, salt, and black pepper. Stir well to combine all ingredients and ensure the cheese melts smoothly.
Add the cooked fettuccine into the skillet with the sauce, tossing to coat the pasta evenly. If the sauce is too thick, gradually add the reserved pasta water, a little at a time, to reach your desired consistency.
Transfer the carbonara to serving bowls, garnish with freshly ground black pepper and chopped fresh parsley.
Serve immediately and enjoy your Low Fat Fettuccine Carbonara.
Nutrition Facts
Calories |
1816 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 82.7 g | 106% | |
| Saturated Fat | 41.9 g | 209% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 410 mg | 137% | |
| Sodium | 5255 mg | 228% | |
| Total Carbohydrate | 137.4 g | 50% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 20.2 g | ||
| Protein | 128.9 g | 258% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2441 mg | 188% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 1082 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
