Yes, the title is correct – A Light AND Healthy Spaghetti Carbonara. I recently picked up a magazine featuring the best light & healthy recipes of 2010 from America’s Test Kitchens. I absolutely love America’s Test Kitchens because not only are their recipes full proof, they explain the science behind the recipe and I find it fascinating.

For this lightened up Spaghetti Carbonara they used ingredients such as fat-free evaporated milk and mayonnaise to create a creamy sauce without a ton of added fat. I would have never thought to use these ingredients in a carbonara, but let me tell you – it is fabulous and the calorie/fat content isn’t so shabby either. Coming in at 410 calories per 1-cup serving, this comes in way under an original carbonara recipe and I didn’t miss the original one bit. I hope you enjoy it as much as my husband and I did.

Light & Healthy Spaghetti Carbonara
(adapted from America’s Test Kitchen)

Ingredients
2/3 c. Pecorino Romano Cheese, grated
1/4 c. fat-free evaporated milk
2 T. mayonnaise
1 large egg
1 large egg white
2 ounces Canadian Bacon, chopped coarse
2 slices bacon, chopped coarse
3 garlic cloves, minced
1 t. pepper
1/3 c. dry white wine
1 pound spaghetti
Salt
1 T. chopped, fresh parsley

Directions
Process the cheese, evaporated milk, 1 1/2 T. of the mayonnaise, egg and egg white in a food processor until smooth, about 15 seconds; leave the mixture in the food processor.

Cook the Canadian bacon and bacon together in a 12-inch non stick skillet over medium heat until the fat has rendered and the bacon is browned, about seven minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate and set aside.

Add the garlic and pepper ot the fat left in the skillet, and cook over medium heat until fragrant, about 30 seconds. Stir in the wine, bring to simmer, and cook until thickened slightly, about one minute. Cover to keep warm and set aside.

Meanwhile, bring four quarts water to a boil in a large pot. Add the pasta and 1 T. salt, and cook, stirring often, until al dente. Reserve 1/2 cup of the cooking water, then drain the pasta and return it to the pot. Toss the pasta with the remaining 1 1/2 t. mayonnaise until coated.

With the food processor running, slowly add the wine mixture and 1/4 cup of the reserved cooking water to the egg mixture, and process until smooth and frothy, about 1 minute. Immediately pour the egg mixture over the pasta and toss to combine, adjusting the sauce consistency with the remaining reserved cooking water as desired. Stir in the bacon and season with salt to taste. Sprinkle with parsley and serve.