| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
Italian |
Eat-lf mail, Italian, Low fat, Main dishes, Pasta |
4 |
Servings |
INGREDIENTS
| 2 |
tb |
Olive Oil; *Note |
| 5 |
tb |
Pancetta; Or Thick-Sliced Bacon |
| 4 |
|
Cloves Garlic; Thick Sliced |
| 1/4 |
ts |
Red Pepper Flakes |
| 4 |
tb |
Chopped Italian Parsley |
| 3/4 |
c |
White Wine |
| 3/4 |
c |
Nonfat Veg Chicken Broth; Low Sod, Or Lowfat Chicken Broth |
| 2 |
|
Egg Yolks |
| 2 |
tb |
Nonfat Parmesan Cheese; **Note |
| 1/2 |
ts |
Black Pepper |
| 1/4 |
c |
Pasta Water |
| 1 |
lb |
Pasta; Tortellini Or Rigatoni |
INSTRUCTIONS
*NOTE: Original recipe used 4 Tbsp olive oil...that much isn't
necessary...we reduced it to 2 Tbsp and it was fine.
**NOTE: Original recipe used 5 Tbsp regular grated Parmesan cheese... part
was added with the yolks and part sprinkled on top when served... I reduced
the cheese to cut back on the fat.
Cook pasta till al dente or to your liking.
Heat olive oil and cook diced pancetta; before pancetta is brown add
garlic, red pepper flakes and half the parsley. Add wine and reduce by
half. Then add chicken stock bring to boil, simmer 10 - 15 min until
reduced to about half again. Remove from heat.
In bowl, put egg yolks and 2 Tbsp cheese, black pepper, add water from
pasta and whisk together.
Put sauce back on fire. Add cooked pasta to sauce and mix well. Bring heat
to high. Add in egg yolks and continue to toss to coat pasta... do this
with the frypan/saute pan held above the heat or you will have scrambled
eggs and you don't want that.
Plate and serve with extra cheese and chopped parsley sprinkled on top if
desired.
This was fabulous!! Definitely a keeper.
Entered into MasterCook and tested for you by Reggie & Jeff Dwork
<reggie@reggie.com>. Prepared by Susan Jackson <redredwine@reggie.com>
NOTES : Cal 598 Fat 12.6g Carb 88.2g Fib 3.1g Pro 26.1g Sod 599g CFF 19.9%
Recipe by: Nick Stellino
Posted to EAT-LF Digest by Reggie Dwork <reggie@reggie.com> on Apr 18, 1998
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