Angel Hair Carbonara Recipe
Ingredients
| Reduced-sodium turkey bacon -€“ 4 strips, coarsely chopped | ||
| Onion | 1 | |
| Garlic | 2 Clove (5gm) | |
| All-purpose flour - 2 tablespoons | ||
| Milk fat | 1 | |
| Low-fat ricotta cheese -€“ 1 cup | ||
| Parsley | 1/4 Cup (16 tbs), chopped | |
| Parmesan cheese | 3 Tablespoon, grated | |
| Salt | 1/8 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Angel hair pasta | 1 pound | |
Directions
GETTING READY
1. In a pot, boil water and blanch angel hair pasta, drain, rinse and set aside.
MAKING
2. In a non stick skillet, add bacon and sauté until fat is separated. Remove bacon onto a plate.
3. Add onion, garlic and sauté until soft, add flour and cook until slightly brown and remove from heat. 4. To the flour mix, gradually add milk and stir until smooth, blend in ricotta cheese, the cooked bacon, parsley, 2 tablespoon parmesan, season and simmer for a couple of minutes.
5. Now, add the cooked pasta to the sauce.
SERVING
6. Serve hot in a pasta dish with remaining parmesan sprinkled on top.
1. In a pot, boil water and blanch angel hair pasta, drain, rinse and set aside.
MAKING
2. In a non stick skillet, add bacon and sauté until fat is separated. Remove bacon onto a plate.
3. Add onion, garlic and sauté until soft, add flour and cook until slightly brown and remove from heat. 4. To the flour mix, gradually add milk and stir until smooth, blend in ricotta cheese, the cooked bacon, parsley, 2 tablespoon parmesan, season and simmer for a couple of minutes.
5. Now, add the cooked pasta to the sauce.
SERVING
6. Serve hot in a pasta dish with remaining parmesan sprinkled on top.
Chef
