Though they are both outrageously rich pasta sauces, carbonara and Alfredo are distinctly different. The base for Alfredo is cream and Parmigiano-Reggiano. The base for carbonara includes onions, bacon or pancetta (originally it was guanciale—cured pigs’ cheeks), egg yolks, and Parmigiano-Reggiano or Pecorino Romano. At almost 1,000 calories per serving, this dish was ripe for a makeover.

　　

Ingredients

serves 4

　　8 ounces whole-wheat spaghetti

　　Nonstick cooking spray

　　1 large yellow onion, sliced thin

　　Salt and freshly ground black pepper

　　4 garlic cloves, minced

　　1/2 cup evaporated skim milk

　　2 large egg yolks

　　1/3 cup real bacon bits, such as Hormel Real Bacon Bits

　　1/3 cup grated Parmigiano-Reggiano cheese

　　

Step 1

Bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions, about 10 minutes. Drain.

　　

Step 2

While the pasta is cooking, heat a large cast-iron skillet over high heat. When the skillet is hot, spray it with cooking spray and add the sliced onion. Season the onion with salt and pepper to taste and sauté, stirring occasionally, for 6 minutes or until almost tender. Reduce the heat to medium-low and add the garlic. Continue to cook until the onion is tender, about 5 minutes.

　　

Step 3

Meanwhile, in a small bowl, whisk together the evaporated milk and the egg yolks.

　　

Step 4

Add the bacon and the pasta to the skillet containing the onions and garlic, and mix well. Remove the skillet from the heat and add the egg mixture. Toss the pasta with tongs to coat it, allowing the residual heat to thicken the sauce. Stir in the cheese, and season the pasta with salt and pepper to taste, if desired. Serve immediately.

　　

nutrition information

Step 5

Fat: 51.6g (before), 7g (after)

　　

Step 6

Calories: 967 (before), 331 (after)

　　

Step 7

Protein: 19g

　　

Step 8

Carbohydrates: 52g

　　

Step 9

Cholesterol: 119mg

　　

Step 10

Fiber: 5

　　

Step 11

Sodium: 584mg

　　Now Eat This by Rocco DiSpirito. Copyright © 2010 by Rocco DiSpirito. Published by Random House Publishing Group. All Rights Reserved.Hailed as the "Leading Chef of his Generation" by Gourmet magazine, Rocco DiSpirito received the James Beard Award for his first cookbook, Flavor. He went on to author Rocco's Italian-American (2004), Rocco's Five Minute Flavor (2005), Rocco's Real-Life Recipes (2007), and Rocco Gets Real (2009). DiSpirito also starred in the Food Network series Melting Pot, the NBC hit reality series The Restaurant, and the A&E series Rocco Gets Real.