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Classic Italian Dish Gets a Make Over

As a college student traveling in Italy, I was intrigued by Spaghetti Carbonara. Hot pasta is tossed with raw eggs, Parmesan cheese, cream, and pancetta and to make a heavenly sauce. My updated version of the dish is designed to meet current thinking in low-fat cuisine and food safety. Most of the egg yolks have been eliminated to cut down on fat and raw eggs are replaced by eggs "cooked" on the top of a double boiler to eliminate any threat of food illness. To make a double boiler, use a large glass mixing bowl that fits over the pot that you plan to use for cooking the pasta. After the eggs are cooked, the water is ready for the pasta.

Spaghetti Carbonara
Time to table: 20 minutes
Serves 2 adults and 2 children

8-10 ounces thin spaghetti
8 slices lean Canadian bacon, cut into thin strips
Garnish: Grated Parmigiano-Reggiano

GROWN-UPS
1 egg
3 egg whites
1/4 cup grated Parmigiano-Reggiano cheese
Freshly ground black pepper

CHILDREN
1/2 tablespoon butter
1/4 cup grated Parmigiano-Reggiano cheese

Fill the sink with 3-4 inches of cold water. Fill a large pot with water and bring to a boil. Add the egg and egg whites to a large glass bowl that fits over the pot of water. Scramble the eggs with a fork or wire whisk. Place the bowl over the boiling water. Reduce heat to medium. Stir the eggs for 3 minutes or until the temperature reaches 145 degrees on an instant read thermometer. The eggs must be kept in constant motion to keep from setting. Place the bowl in the sink with cold water. Continue to stir for few minutes until the bowl and contents have cooled down.

Add the pasta to the boiling water and cook according to the package directions. Drain the pasta and transfer back to the pot. Add the Canadian bacon and toss to combine. Transfer half to another bowl for the children and toss with butter and Parmesan cheese.

For the grown-ups, pour the egg mixture over the remaining spaghetti and ad the Parmigiano-Reggiano cheese. Toss well to blend. Season with freshly ground black pepper. Serve on individual plates garnished with more Parmigiano-Reggiano.

GROWN-UPS
Calories 350; Calories from fat 70; Total fat 8g; Saturated fat 3.5g;
Cholesterol 145mg; Sodium 560mg; Carbohydrate 39g; Dietary fiber 1g; Sugars 4g; Protein 37g

CHILDREN
Calories 330; Calories from fat 80; Total fat 9g; Saturated fat 4.5g;
Cholesterol 50mg; Sodium 480mg; Carbohydrate 39g; Dietary fiber 1g; Sugars 3g; Protein 32g

Kristene Fortier, author of The Whole Family Cookbook lives in the San Francisco Bay Area with her family. Send questions or tips to pickykids@aol.com and while online visit www.healthykitchen.com. Save 20% on your copy of The Whole Family Cookbook: Two-Tiered Meals to Please Both Parents and Kids, by Kristene Fortier, ($14.95 Birch Lane Press) by calling 800-857-5600. You must request the discount when orders are placed.