It was the boys' last dinner with us for spring break and I let them choose what they wanted to eat. I was hoping pizza or something easy to...pick up. The insisted on carbonara. I've made this basic pasta dish for years, using bacon, pancetta or even spam! My old recipe used 2 lbs of pasta, oil, garlic, a can of spam or half a pound of bacon, 4 eggs, a cup of heavy cream, a cup and a half of grated Parmesan. I lightened it up this time and the kids LOVED it.
Light Shrimp Carbonara
8 oz whole wheat spaghetti
12 oz of precooked frozen shrimp, thawed
1 slice of bacon, cut into 1/8th inch pieces
1 clove of garlic, crushed
1/3 c ready to eat bacon bits ( Hormel or Oscar Mayer)
1/2 c grated Parmesan
salt and pepper
Cook pasta as directed and set aside. Heat frying pan and put in bacon and garlic. Saute for 2 or 3 minutes until the grease starts to cook out of the bacon a bit. Add the cooked spaghetti. Toss occasionally until noodles are hot. Add bacon bits, grated Parmesan and shrimp. Toss until evenly distributed, a couple minutes. Take off the heat and add the eggs and toss until everything is coated. Let sit for a couple minutes to let the egg set, then season with salt and pepper.
Simple, fast and way healthier than my old recipe (which we still love too). This one is a keeper!