Pasta Carbonara with Asparagus

Cooking Recipes Catalogue

We trimmed the calories and fat in this Italian favorite by substituting skim milk for heavy cream and egg substitute for whole eggs.

INGREDIENTS (for 4 servings):


  • Bring water to a boil in a medium saucepan; add asparagus. Cook 3 minutes or until crisp-tender. Drain; set aside.
  • Combine 2 tablespoons cheese, milk, egg substitute, 2 tablespoons chives, and salt in a small bowl; set aside.
  • Cook pasta according to package directions, omitting salt and fat. Drain well; set aside.
  • Cook bacon in a large nonstick skillet over medium-high heat until crisp. Crumble bacon; set aside. Add onion and garlic to bacon drippings in pan; saute 5 minutes or until tender. Remove from heat; stir in asparagus and bacon.
  • Combine pasta, milk mixture, and asparagus in a large bowl; toss well. Divide evenly among 4 shallow bowls; top each serving with 1 tablespoon cheese. Sprinkle with pepper; top with chives, if desired.

  • Reprinted with permission of Cooking Light® magazine. All rights reserved.

    CALORIES 321 (17% from fat); FAT 6.2g (sat 2.8g, mono 2g, poly 0.8g); PROTEIN 15.8g; CARB 50.8g; FIBER 3.8g; CHOL 10mg; IRON 3.4mg; SODIUM 437mg; CALC 188m