I love Pasta Carbonara and I use this Jamie Oliver version. Lots of egg yolks, pancetta and cream. This is one dish that although is decadent in it's classic form, it can easily be made healthy and still maintain it's "creamy" core.
Two things...buy the best ingredients you can and buy fresh pasta.
Fresh pasta is better for a diabetic than dried, but if you can not find fresh, I would recommend Dreamfield's. As with any pasta, remember to NEVER (and I can't stress this enough) over cook to that gooey, gummy stage. This applies to everyone that eats pasta....when you over cook, not only does it taste like wall paper glue, it causes the digestible carbohydrates to quadruple (bad, bad, bad).
Since I always feel I am splurging when I eat this, it makes a great first course at a dinner party and wait till you hear the comments when you reveal the secret. You must try this version. As long as it takes to boil the water and cook the pasta, is as long as till dinner is served.
Pasta Carbonara
makes 4-6 servings
* 1 pound fresh whole wheat spinach tortellini
* (2) 1/8th inch slices pancetta, diced
* 1/4 cup egg beaters (or 2 egg yolks)
* 1/4 cup fat free half and half (or heavy cream)
* 1/2 cup parmesan cheese, grated
* salt & pepper
* olive oil
* 1 cup pasta water
1. Set a pot of salted water to boil.
2. In a saute pan, add a teaspoon of olive oil and cook pancetta until crisp and browned.
4. Whisk the egg, parmesan cheese and cream in a bowl and add to the pancetta.
Bring to a simmer and it will thicken.
5. Strain the tortelloni, saving a cup of water. Dump the pasta into the sauce pan, stir to coat, adding water to thin the sauce (you will use at least 1/2 cup). Remember, fresh pasta is a sponge and will soak up that sauce faster then you can get it to the table.
6. Serve with extra cheese.
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