"Skinny" Pasta Carbonara

A great way to indulge in a rich, creamy pasta dish with less guilt!

Skinny Pasta Carbonara 

10 oz. wide noodles such as Pappardelle or Fettuccine

8 oz. part-skim ricotta cheese

3-4 slices turkey bacon or your favorite brand of fake bacon, chopped

3/4 - 1 cup fresh grated Parmesan or Parmesan blend

1/4 - 1/2 cup soy creamer or plain soymilk 

2 tbs. fresh chopped parsley 

1 egg yolk

2 cloves garlic

1 tbs. extra virgin olive oil

1/2 tsp. salt or to taste

1/2 tsp. fresh ground pepper

Pinch of nutmeg

Cook the noodles according to package directions - I like them a bit al dente. Reserve 1-2 cups pasta water.

In a blender or food processor, blend garlic cloves, ricotta, soy creamer, egg yolk, 1/2 cup of the Parmesan, 1 tbs. of the parsley, nutmeg, salt, and ground pepper until smooth and creamy. If the mixture is too think, add a touch more soy creamer or a tiny bit of pasta water. 

In a large, deep-sided skillet, heat olive oil over medium-high heat and cook the turkey bacon until crispy. When the bacon is ready, add the ricotta mixture to the skillet and cook for about one minute. Add cooked egg noodles and toss together gently. Season with remaining Parmesan and parsley. Add additional salt and pepper if needed. If the sauce is too thick, add a bit more pasta water. Heat pasta 3-4 minutes until warmed throughout.