Traditional Pasta Carbonara combines spaghetti noodles with a sauce of cream and eggs. While this version certainly isn't light, it is a slightly lighter version that the original. To lighten it up even more, try substituting the bacon with turkey bacon, and the cream with half & half. This recipe also makes use of parmesan, whereas a traditional carbonara calls for pecorino cheese. If you'd prefer to swap out the parmesan for pecorino (or romano) cheese, feel free. The taste will be splendid regardless.
In a large skillet, brown the bacon with the chopped garlic and a generous sprinkling of black pepper. Once cooked, chop the bacon, then toss it with the pasta, cream and cheese. Serve immediately with crusty bread and a green salad.
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