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2 cups fresh or frozen peas 2 tablespoons extra-virgin olive oil 2 ounces 1/4-inch-thick pancetta, diced into small cubes 2 tablespoons finely chopped shallot 8 ounces whole-wheat spaghetti 1 cup low-fat milk, chill taken off 3/4 cup freshly grated Parmesan cheese, plus additional for sprinkling Freshly ground pepper Fresh mint leaves
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While spaghetti carbonara is not a daily indulgence if you’re trying to lose weight, every once in a while you need something a little comforting. For one of those cool Fall nights when you’re in need of a little Italian, this lightened-up recipe is sure to satisfy cravings. Forget dialing the Italian restaurant down the block, and create a healthier spaghetti carbonara in the comfort of your own kitchen.
From Cristina Ferrare, Oprah.com
Ingredients
2 cups fresh or frozen peas 2 tablespoons extra-virgin olive oil 2 ounces 1/4-inch-thick pancetta, diced into small cubes 2 tablespoons finely chopped shallot 8 ounces whole-wheat spaghetti 1 cup low-fat milk, chill taken off 3/4 cup freshly grated Parmesan cheese, plus additional for sprinkling Freshly ground pepper Fresh mint leaves
Click for directions
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