(at least that’s what I tell myself…)

This is soooo not authentic Carbonara but it’s easy, it fills me up, and is very satisfying.

Vlad’s Carbonara

  • boil 2 oz of Bella Terra 8 whole grain pasta with milled flaxseed
  • once the pasta is boiling, cook up 2 slices of bacon cut into pieces
  • while the bacon is cooking mix up an egg with 2 tablespoons parmesian cheese
  • when bacon is nearly cooked add cut up broccoli (asparagus and snow peas also work well. Red peppers, not so much.) to pasta and a bit of minced garlic to the bacon.
  • drain the pasta, reserving the water.
  • drain the bacon
  • add a tablespoon of the reserved water to the egg and cheese mixture to thin it a bit. Mix well.
  • Pour pasta into bacon pan. Mix well.
  • Pour egg mixture over top. Mix really well. The residual heat from the pasta and the bacon pan will cook the egg mixture. Do NOT turn on the heat.
  • Serve with fresh ground pepper.

Calories (per MyPlate): 410,  fat: 13,  carbs: 50 (fiber: 12),  protein: 26

January 7th, 2010 at 11:17 am
2 Responses to “Vlad’s Carbonara”
  1. 1
    Joy Says:

    That sounds yummy! I think I will try that with turkey bacon, egg beaters, and light cheese. Thanks for sharing the recipe.

  2. 2
    vladadog Says:

    It really is one of the most satisfying meals I’ve found – very filling thanks to the veggies (asparagas and snow peas both work well too) and it sticks with you thanks to the carbs and fat.

    I haven’t tried it with turkey bacon but I bet that would work. I tried smoked trout once and it was good but not the same.

    Personally, I wouldn’t mess with the cheese. Parm doesn’t have a lot of calories anyway. Plus, if you give up the bacon and the egg yolk there’s hardly any fat at all in this dish and some fat is actually a good thing. Your body needs fat and the basic recipe is a good basic carb/protein/fat ratio for a meal.

    Even with the Parm I think I’d saute the veggies in olive oil rather than dump them in the boiling pasta water. Your body needs some fat with the veggies to really get the nutrients out of them. I can understand wanting to avoid the saturated fat (I don’t buy the whole idea that it’s a dietary evil but I know I’m going against the common wisdom there) but you need some fat in this dish to keep it a satisfying 400 calorie dish.

    (and make sure you use whole grain pasta!)