Chicken Carbonara

We love spaghetti carbonara, and this inventive recipes cuts the cholesterol and the calories.

• 1 pound vermicelli
• 5 very lean chicken sausage any flavors (about 1 pound)
• 1/2 teaspoon extra virgin olive oil
• 2 cloves garlic
• 3/4 - 1 cup fresh chopped basil
• 1/2 cup fresh grated Parmesan cheese
• 4 egg whites
• Freshly milled pepper

METHOD

Boil pasta in large pot and set aside. In a deep 12 - 14 inch skillet, crumble sausage and brown with the garlic and olive oil. Stir in basil until it just wilts.

Add pasta and toss thoroughly. Add egg whites and toss until pasta is well covered.

Quickly add the Parmesan cheese and pepper. Continue to stir and toss until eggs have set. Serve hot. You may add fresh chopped tomatoes for even more flavor.

Serves 8.

Contributor: Vianne Newell

back to main pasta page

 

 

top of page