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.
Recipe information
Yield
serves 4
Ingredients
Preparation
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
