Skinny Capellini Carbonara
This light version of an Italian classic is packed with flavor and can get ready in just 10 minutes. Blogger, Kellie Hemmerly from The Suburban Soapbox shares her Skinny Capellini Carbonara for a tasty meal that won’t weigh you down.
Skinny Capellini Carbonara
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4 services
Ingredients
- 1/2 pound capellini
- 4 ounces diced proscuitto
- 1 clove garlic minced
- 4 large eggs at room temperature
- 1/2 cup grated parmesan cheese at room temperature
- 1/8 teaspoon kosher salt
- fresh ground black pepper
- 1/2 cup cooked peas
Instructions
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In a large skillet over medium heat, brown the proscuitto until golden, approximately 5 minutes. Add the garlic and cook for one minute. Turn off the heat.
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In a large pot of salted boiling water, cook the pasta until al dente. Approximately 2-3 minutes.
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While the pasta cooks, whisk the eggs with the cheese, salt and pepper. Slowly whisk in 1/2 cup of pasta water to the eggs to temper them. (So they don’t scramble when mixed into the pasta.)
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Remove the pasta with a slotted spoon and transfer to the skillet with the proscuitto. Mix the pasta with the fat and proscuitto and then slowly add the eggs to the pasta while stirring constantly. If the pasta still seems dry add another 1/4 cup of the pasta water and stir until cream. Fold in the peas and serve immediately.
Recipe Notes
This recipe was entered into the Pasta Fits Recipe Redux contest. As the first and only recipe challenge founded by registered dietitians, The Recipe ReDux aims to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
