Low-Fat Spaghetti Carbonara
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Appears in Cook's Country October/November 2008
To get our low-fat version to taste like full-fat, we switched from Parmesan to more assertive Pecorino cheese to save calories and fat by adding less.
WHY THIS RECIPE WORKS
Instead of the traditional splash of cream, we turned to fat-free evaporated milk, which provided a silky texture similar to that of the eggs we cut. In classic recipes, all the fat from cream, butter, and bacon coats the pasta and prevents...
