Carbonara is probably the second best-known pasta sauce out there (second to bolognaise). It’s a very simple sauce and it’s favourited by many people because of the bacon pieces (who does not like bacon!) in a rich creamy sauce. I love carbonara and I do prefer the cream-based pasta sauce than the tomato-based. But sometimes I do feel guilty having pasta carbonara, if I let myself remember the ingredients of the sauce ­čśŤ

This version of fettuccine carbonara uses low-fat dairy and prosciutto to make a healthier dish. The taste is still yummy and I enjoy it even more knowing that it’s quite a healthy dish :). The crispy prosciutto are a gem!

The dish is simple to make; it’s a bit tricky when heating up the egg mixture. Do make sure to heat the egg mixture over low heat and stir constantly so the egg mixture lightly set (does not turn solid). I took photos while cooking so I did overcook the pasta sauce a little bit; the sauce should be more liquid and creamier than this.

It’s normally served with fettuccine, but other pasta can be used as well.

Fettuccine carbonara

(from ‘Cook smart for a healthy heart’, Reader’s Digest, 2004)

(serves 4)


  • 350 gr fettuccine. I used dry fettuccine from the supermarket
  • 8 slices prosciutto (about 100 gr)
  • 3 eggs
  • 1/3 cup reduced-fat cream
  • 3 tablespoons reduced-fat ricotta cheese
  • 4 tablespoons freshly grated parmesan cheese
  • pepper to taste

Step 1. Cook the fettuccine in salted boiling water until al dente.

Step 2. Meanwhile, dry fry the prosciutto slices in a hot frying pan for 2-3 minutes or until just crisp. Remove and drain on paper towel, then crumble or snip into small pieces. Set aside.

Step 3. Beat the eggs with the cream, then mix in the ricotta, half of the parmesan cheese and a little pepper.

Step 4. Drain the pasta. Return the empty pan to the heat and pour in the egg mixture. Heat for 1  minute over low heat, stirring  constantly, then tip the drained pasta back into the pan. Toss the pasta with the creamy egg to coat the strands with the mixture. The heat of the pan and the hot pasta will lightly set the eggs to make a creamy sauce. Divide pasta in serving bowls and sprinkle with remaining parmesan cheese and the prosciutto pieces.

a healthier pasta carbonara ­čÖé

xxx,
Inge

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