I am a recipe hoarder. I get four different food magazines every month and I feel compelled to make the most of them by cutting out every recipe that I could conceivably make, even if I probably won’t. My recipe binder is overflowing.
I realized that I came by this honestly when I visited my mom last month. We were doing some spring cleaning and in that process decided to tackle her precariously perched cookbook collection. As we started going through the pile we found cookbooks from the 60s, 70s, 80s and 90s. She had low fat, low carb, vegetarian and steak cookbooks. There was even a microwave cookbook that had some funny pictures but quickly went into the goodwill pile. We plucked out the best cookbooks for her, I looked through the second tier options and took a few home.
I took two low carb cookbooks home with me and I quickly got to the task of trying some of the recipes. While I am no longer low carbing I am trying to incorporate low carb and good carb recipes into our diet. It shouldn’t be surprising that a recipe called Bacon Mushroom Carbonara jumped out at me. The nutritionals weren’t too bad and the main ingredients were two of my faves.
Bacon and Mushroom Carbonara
Adapted from The High Energy Cookbook
It takes awhile but get your mise en place done before you start cooking, the sauce is moves quickly once you get it started and you don’t want to be there mixing the cornstarch and water while your bacon may be burning.
Commitment: Moving slowly (and needing to do some dishes) this took about an hour and took a bunch of dishes. from gathering ingredients, chopping them and finishing the cooking process.
8 ounces whole wheat angel hair pasta
8 slices bacon, chopped
4 1/2 ounces cremini mushrooms, sliced
1 teaspoon mustard
2 Tablespoons white wine
2 ounces cheddar cheese, shredded
1 Tablespoon cornstarch
1 cup 2% milk
1 ounce grated parmesan cheese
1. Cook the pasta according to package instructions. Drain and set aside in a large bowl.
2. Heat a large sauce pan over medium heat and add the chopped bacon. Cook for about 5 minutes or until lightly browned.
3. Add the mushrooms to the bacon and cook for 2 minutes.
4. Stir in the 1 t mustard, 2 T white wine and stir for 3 minutes.
5. Reduce the heat to low and add the 30 g cheddar and stir until the cheese until melted.
6. In a small bowl combine the 1 T cornstarch and 2 T water. Add the blended mixture to the pan and stir until the liquid thickens.
7. Remove the pan from heat and let it cool for a minute or two. Season the bacon mixture with salt and pepper and slowly add the 1 c milk, stirring until combined.
8. Pour the bacon mixture over the angel hair and combine. Stir and then let it sit for a moment to let the angel hair soak up the sauce. Sprinkle parmesan over the pasta.
Nutritionals (Serves 4): Calories:449, Fat: 17, Carb: 48, Fiber: 5, Protein: 23