I hate to say it, because it cost my parents a lot of money to get there (thanks, Mom and Dad!), but my Carbonara beats the one I had in Rome. While this recipe isn't completely guilt free, it is a much lighter version of the original, and just as satisfying.
And talk about easy...
Ready in: 20 minutes
1 tablespoon olive oil
6-8 oz Canadian bacon, diced
2 whole eggs
2 tablespoons part-skim ricotta
1/4 cup grated parmesan cheese
2 cups fresh baby spinach, washed, stems removed
8 oz whole grain angel hair pasta (or your favorite pasta)
1. Bring a large pot of salted water to a boil.
2. Heat the olive oil in a large pan over medium-high heat. Add the Canadian bacon and cook until brown and crispy, about 10 minutes.
3. In a large bowl, whisk together the eggs, ricotta, and parmesan cheese until very smooth. Add the spinach and the bacon.
4. Cook the pasta in the boiling water until al dente, about 5 minutes. Use tongs to transfer the pasta into the bowl. Toss until the pasta is evenly coated with the eggs, about 1 minute. Serve.