Cin's Lower Fat Linguine Carbonara
|Linguine pasta/Spaghetti pasta||12 Ounce|
|Turkey bacon strips||5 , diced|
|Margarine substitute||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Whole garlic cloves||2 , bruised|
|Finely shredded parmesan cheese/Pecorino cheese||2⁄3 Cup (10.67 tbs)|
|Freshly ground black pepper||1 Tablespoon|
|Cheese and pepper||2 Tablespoon (for garnish)|
Whisk together the eggs, egg yolks, cheese, pepper, and salt. Set aside.
Boil the pasta in a large pot and well-salted water until 'al dente' (center should be tender enough to bite but still firm). Drain and return the pasta to its pan.
Time the following to finish as close a possible to the pasta (earlier than the pasta is better than later, but keep it hot):
In a large skillet on med-high heat, combine the bacon, garlic, oil, and shortening. Stir occasionally, cooking until the bacon is crisp. Remove and discard the garlic when it turns golden. Do not let it burn or it will impart a bitter taste on your pasta.
Immediately after returning the drained pasta to the pan, pour the hot bacon mixture over the pasta and toss to coat with a strong pair of tongs. Without delay, simultaneously toss the pasta with tongs and stream in the egg mixture. The constant stirring will produce a creamy, light sauce - there should be no cooked chunks of egg.
To plate, sprinkle the portions with extra cheese and cracked pepper.