WHY IT’S LIGHT The beloved combination of spaghetti, bacon, and eggs (as in spaghetti carbonara) can still fit within a low-fat diet by replacing some of the pasta with wilted frisée. Top each serving with some crisped bacon pieces and a fried egg.

　　

Ingredients

serves 4

　　Coarse salt and ground pepper

　　8 ounces spaghetti

　　8 ounces bacon (8 strips), cut into 1-inch pieces

　　1 large head frisée, coarsely chopped

　　2 tablespoons sherry vinegar

　　4 large eggs

　　Grated Parmesan cheese, for serving (optional)

　　

Step 1

In a large pot of boiling salted water, cook pasta until al dente according to package instructions. Reserve 1/4 cup pasta water; drain pasta and transfer to a large bowl.

　　

Step 2

Meanwhile, cook bacon in a large nonstick skillet over medium-high heat until browned, about 7 minutes, pouring off and reserving rendered fat halfway through. With a slotted spoon, transfer bacon to paper towels to drain.

　　

Step 3

Add frisée to skillet and season with salt and pepper. Cook, stirring, until frisée just begins to wilt, 1 1/2 to 2 minutes. Stir in vinegar and transfer to bowl with pasta. Add reserved pasta water and toss to combine.

　　

Step 4

Return skillet to medium heat and add reserved bacon fat. Working in two batches, fry eggs until whites are just set and edges are golden brown, about 2 minutes. Season with salt and pepper. Serve pasta topped with bacon, Parmesan (if desired), and a fried egg.

　　

nutrition information

Step 5

(Per Serving)

　　

Step 6

Calories: 405

　　

Step 7

Fat: 13.9g (4.3g Saturated Fat)

　　

Step 8

Protein: 22.2g

　　

Step 9

Carbohydrates: 47.3g

　　

Step 10

Fiber: 5.8g

　　Everyday Food: Light