Fusilli alla Carbonara is a popular meal in our household. We would eat it weekly if we could. It just wouldn’t be the most accountable thing to do. It’s a meal that is high in fat. Which is great. It makes the meal that much more tasty. However as of late, I’m aiming for meals that are a little more healthy.
A couple weeks ago, I came across this recipe for a Healthy Carbonara while surfing Pinterest. Pinterest is such a wonderful SM tool. I’m what you might call a “pinning whore”. I digress….
The dish looked amazing. It was perfect. It incorporated what my family loved about the fusilli alla carbonara with much more of a healthy kick to it. I made it for the first time last week. It was delicious. It was very light and tasty.
1 9-ounce package fettuccine
1 cup frozen green peas
3 slices bacon (I used half a pack)
1 small onion, chopped
3 garlic cloves, minced
1/2 teaspoon thyme
1/2 cup fat-free half-and-half
1/2 cup shredded Parmesan
1. Cook pasta according to the directions on the package, but don’t salt the water. Three minutes before the pasta is supposed to be done, add the green peas to the pot. Drain, and reserve 3/4 cup of cooking liquid.
2. Meanwhile, cook bacon in a large saucepan on medium-high heat until crispy. Remove bacon from pan and discard all except 2 teaspoons of drippings. Add onion to the pan and saute for 3 minutes in the leftover drippings. Add garlic and thyme, and cook another minute. Stir in pasta and peas, reserved cooking liquid, and half-and-half. Cook 2 minutes. Crumble bacon on top of pasta and toss with cheese.