I love pasta carbonara but never eat it because it ranks up there with fettucine alfredo for ability to clog your arteries. My husband loves it and being 6 foot 4, he is (unfairly) able to eat almost anything he wants. For his birthday last year, I tried to make his favorite dish, substituting ricotta cheese for the heavy cream and adding a few more vegetables (key word: few). <br /> <br />This is certainly not a "light" dish, but it is definitely a lighter version of the original. Sometimes I also add spaghetti squash to the pasta mixture to increase the vegetable content. I love using ricotta as a pasta sauce as it becomes creamy and smooth when tossed with hot pasta and pasta water. You definitely won't miss the cream in this dish! In fact, you can also use only 2 egg yolks if you'd like but I really like the richness that the yolks lend the dish. If raw eggs make you uneasy, fry an egg in olive oil for each person and serve atop the pasta instead of mixing the raw egg yolks in the pasta. <br /> <br />Since this dish has few ingredients, it is important to use the best quality ingredients that you can find. <br /> <br />Enjoy!

Share: