Watch our show Try out one of our recipes Purchase a product online Need answers to cooking questions?  Chef Steve has em Our list of resources Click here to go to back to the Pulp Kitchen Home Page
Pasta - LoFat Carbonara 443-801-7535. Or contact us via...
Recent Airings
Beverages
Breads
Breakfast
Contest Rules
Desserts
Dinners
    Beef - Braised Short Ribs
    Beef - Crock Pot Pot Roast
    Beef - Fajitas
    Beef - Meatloaf Surprise
    Beef - Mushroom Meatloaf
    Chicken - Aloutte
    Chicken - Fusion Saute
    Chicken - Marsala
    Chicken - Parmesan, Easy
    Chicken - Pizza
    Chicken - Roasted Easy
    Chicken - Salt-Baked
    Chicken - Thai Curry
    Chicken Croquettes
    Fish - and Chips
    Fish - Broiled Rockfish
    Fish - Catfish, Pan Fried w. Pecan Butter
    Fish - Crusted Rockfish
    Fish - Herb Stuffed Trout
    Fish - Lime Baked Tilapia
    Fish - Pickled Salmon. LoFat
    Fish - Salmon & Fennel
    Fish - Salmon En Papillote
    Fish - Turbot
    Fish - Tuscan Tuna
    Ham - Glazed Dinner
    Ham - Gammon Steaks
    Ham - Kale Stuffed
    Lamb - Easter
    Lamb, Slow-Roasted Leg of
    Pasta - Chesapeake
    Pasta - LoFat Carbonara
    Pasta - Potato Gnocchi
    Pasta - Spinach Dumplings
    Pasta - with Broccoli Rabe
    Pasta - with Pumpkin
    Pasta - with Spinach & Asparagus
    Pork - Crown Roast
    Rabbit, Stewed
    Sausage - Cassoulet
    Sausage, Spinach and Bean Ragout
    Seafood - Bouillabaisse
    Seafood - Chesapeake Pasta
    Seafood - Shrimp Etouffee
    Thanksgiving Day HELP
    Thanksgiving Ideas
    Turkey - Mexican Casserole
    Turkey - Pot Pie
    Turkey - Thighs & Sauerkraut
    Veal - Scaloppine
    Veg - Neatloaf
    Veg - OysterMushroom Shepherd's Pie
    Veg - Stir Fry
    Veg - Sweet Potato Pierogies
    Veg - Zucchini Pie
    Veg-Mock Duck & Tofu Etouffee
For Pet's Sake
Lunches
Salads
Sauces
Search the 'Net
Side Dishes
Soups & Starters
Vegetables
Low Fat Carbonara
A luscious version of the fat-laden Italian classic without all those calories.

1 cup of 2% milk
5 T. low-fat cream cheese (aka Neufchatel)
2 T. minced onion, optional
1/4 pound prosciutto ham
1 cup frozen sweet peas
1 pound fettuccine
1/2 c. freshly grated parmesan cheese

This dish whips together quickly, so get your large pot of water going to boil the pasta.

In a heavy saucepan over low-medium flame, heat the milk. Melt the cream cheese into the milk a tablespoon at a time stirring constantly until sauce is thick and coats the back of a spoon.

If desired stir in onion and cook sauce over low flame for 10 minutes. Boil the fettuccini according to package directions. During the last two minutes of cooking, stir in the frozen peas. When pasta is done, drain pasta and peas in a colander in the sink.

Meanwhile, cut prosciutto into thin strips and stir into sauce. Grate parmesan right then and there. Stir into sauce. Taste sauce and season it to taste with salt and pepper.

Gently toss pasta, peas and sauce. Serve immediately.


Share your thoughts.
Rate this recipe using the email link below.


Comments: Send us comments about this recipe steve@pulpkitchen.com