Ingredients
1 lb spaghetti or thin spaghetti - uncoo, ked
6 oz turkey bacon - finely chopped
3 garlic cloves, minced
2/3 cup dry white wine
1 cup egg substitute
1/3 cup chopped parsley
1/3 cup grated parmesan cheese
1 salt
1 freshly ground pepper
Directions
Prepare pasta according to package directions. While pasta is
cooking, cook the bacon and garlic in a small saute pan over
medium-low heat until the garlic is aromatic and the bacon is lightly
browned, about 3 to
4 minutes.
Add the wine, increase heat, bring the wine to a boil and cook until
it has reduced by about half. Pour mixture into a large serving bowl
and let it cool for 5 minutes. Stir in the egg substitute and the
parsley.
When pasta is done, drain it well and add it immediately to the bacon
mixture. Add Parmesan cheese and toss quickly. Season with salt and
freshly ground pepper and serve.
Each serving provides: 1003 Calories; 43.9 g Protein; 165 g
Carbohydrates; 13.9 g Fat; 34.7 mg Cholesterol; 827 mg Sodium.
Calories from Fat: 13%
Copyright National Pasta Association (http://www.ilovepasta.org)
(Reprinted with permission)
Servings: 4 servings
Low-Fat Spaghetti Carbonara Recipe brought to you by Recipe Ideas
Categories: Italian; Pasta
The History of Recipes
It is possible to trace the history of written recipes far back into antiquity, at least as far back into recorded history as early Egypt, and possibly even further than that. Interesting though that maybe, mostly, these early recipes were just simple hieroglyphic instructions for food preparation.
Interestingly, the oldest recipe discovered, according to historians is a series of stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. During Roman times 25BC a roman called Apicius compiled a collection of scripts detailing recipes enjoyed by the Romans. In his works, Apicius tells us how the meals of wealthy Romans were split into hors d`oeuvre, main course and desserts, something we still use today. He also recounts how the ancient chefs were skilled in the use of many different herbs and spices, including a few that will be familiar to modern cooks such as basil, mint and parsley. In the fifteenth century, knights returning from the crusades brought back a variety of foods and herbs from the holy land, such as basil and coriander. These new culinary innovations prompted a torrent in books on cookery, most of which are kept safe in private libraries. During the succeeding few centuries, the rich and powerful families of Europe competed to serve up the most extravagent meals, and consequentially cooks and their recipe collections were much in demand. Notwithstanding that, it wasn`t until the nineteenth century that fine cooking and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the USA, spent years to collating, verifying, and publishing the recipes that were being prepared for the better households. By the arrival of the 1900s, cookery publications are highly popular mostly as a result of better eduction, people having more free time and having more money. Like it or not, the introduction of television brings us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the internet revolution, permitting us all to access massive numbers of recipes like those on our web site. |
We hope you enjoy this Low Fat Spaghetti Carbonara recipe.
