Spaghetti is one of the most popular dishes of the summer months. They are quick and easy to cook and are loved by everyone from children to adults. You can also combine them with different sauces to get different flavors. As if this was not enough, it is a very economical recipe. Today we’re going to tell you how to typically cook it. spaghetti carbonara light and creamy. Take notes and you’ll be sucking your fingers.
Ingredients for making creamy spaghetti carbonara
Besides not using cream to make this recipe lighter wheat pasta. This is just an option. If there are children at home and they do not like the taste of whole grain spaghetti, you can put the normal ones without any problems.
To prepare this recipe for four people, 400 grams of whole-wheat spaghetti (100 grams per person), three eggs, 125 grams of low-fat turkey (instead of the bacon that the original recipe usually has), 125 grams of grated Parmesan cheese, water, salt, pepper, oil and a clove of garlic.
How to make the lightest spaghetti carbonara
First you need to boil the pasta. To do this, put a large saucepan with water and some salt on the fire. When it starts to boil, add the spaghetti and let it cook for the time indicated on the pot (approximately 8 or 10 minutes, depending on the manufacturer). white pasta).
While the pasta is boiling, we prepare the sauce. To do this, cut the turkey into cubes and fry in a pan with a teaspoon of oil and sliced garlic. Remove the garlic and add the spaghetti to the same pan after cooking and draining.
Meanwhile, whisk the eggs in a bowl and add some salt and pepper. Stir in the skillet with the pasta and turkey and mix well until the egg is firm. Also put the grated cheese and mix everything well until cooked. Serve immediately and garnish the plate with some more grated cheese.
The trick is to have the pasta in its own spot.
good advice for pasta al dente is to add cold water during draining. The easiest way to do this is to place the strainer under the cold water faucet and let the water run for a few seconds.