Carbonara Creations

2 months ago


By making healthy substitutions, you can still enjoy a comforting bowl of Pasta Carbonara without the added cholesterol and fat. The skinny version of the classic dish has a rich and velvety sauce sans the butter and cream. Instead, it uses heart-healthy olive oil, lean Canadian bacon, and low-fat milk.

Skinny Pasta Carbonara with Mushrooms and Peas

Makes 4 servings

200g Whole-wheat noodles, cooked according to package instructions

2 Tbsps Olive oil, divided

4 slices Canadian bacon, chopped

1/4 cup Onion, chopped

2 tsps Garlic, chopped

2 cups Low-fat milk

1/2 cup Button mushrooms, sliced

1/2 cup Frozen green peas, thawed

1/4 cup Low-fat milk mixed with 3 Tbsps cornstarch

1/2 cup Grated parmesan cheese

1/4 tsp Salt

Salt and black pepper

1/4 cup Parsley, chopped

  1. Heat one tablespoon of olive oil in a non-stick casserole. Cook the bacon until crispy. Remove and transfer to a plate.
  2. In the same casserole, heat the remaining oil. Saute the onion and garlic until soft.
  3. Add the low-fat milk, mushrooms and peas. Bring to a simmer. Stir in the cornstarch slurry, parmesan cheese, and bacon. Whisk until the sauce is rich and creamy. Season with salt and pepper.
  4. Turn off heat. Pour the sauce over the pasta and toss. Garnish with chopped parsley.


Words and recipes by Chef Barni Alejandro-Rennebeck

Photographed by Mike Cuevas of Studio 100

Art direction by Janelle Ano and Yllaine Sabenecio

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