Pasta Carbonara w/Asparagus Question

[cl4me]

I found this recipe in CL Annual Recipes '98 and it is also in the recipe search section.

The instructions say to combine parm. cheese, skim milk, egg substitute, chives and salt and set it aside. You never cook it. Does this seem correct? I would think with the egg substitute it would need to be cooked.

I bought all of the ingredients and was planning on making it tonight but now I'm not sure.

Help!

[Peeps]

I haven't made this recipe but I have made carbonara before and generally you don't cook the eggs, its the heat of the pasta that does that. I haven't seen this recipe but I imagine you'll be tossing that mixture with hot pasta? If you're worried about it you could just keep it on the stove top for a minute while you're tossing to make sure the eggs get heated thoroughly. Hope this helps!

[Wienie]

When I made this recipe (it's very good, by the way) I wondered about this also. If I remember correctly, I tossed everything together while in the pan over heat and cooked it for a few minutes. I think they expect the hot pasta to cook it enough, and that may be, but I didn't want to chance it. There is another recipe for a Pasta Carbonara in CL April 1996 which directs you to cook the egg mixture with the pasta for 3 minutes. (That is a very good recipe also)
Don't let this stop you from trying it. It's a very good dish.
Jeanne

[Grace]

Egg substitute is pasteurized anyway, so there is no danger whatsoever of salmonella or any of that (if that was your concern, maybe it wasn't!). The heat of the pasta is indeed supposed to "cook" it. Carbonara is fantastic, I wouldn't pass it up either.

[JennieL]

Carbonara is a favorite in our house. I add the noddles to the milk mixture and cook over low heat for 2-3 minutes. Be careful with the temp., you don't want scrambled eggs. I also wait and add the bacon at the very end to keep it crispy.

[woodsl]

If it's not too much trouble, would someone please post this recipe. I don't have the CL Annual Recipes '98

[comabri]

Pasta Carbonara With Asparagus

SOURCE: Cooking Light YEAR: 1997 ISSUE: May PAGE: 91

INGREDIENTS FOR 4 SERVINGS:
2-1/2 cups (1-inch) diagonally sliced trimmed asparagus
6 tablespoons grated fresh Parmesan cheese, divided
1/4 cup skim milk
1/4 cup egg substitute
2 tablespoons chopped chives
1/4 teaspoon salt
8 ounces uncooked farfalle (bow tie pasta)
2 bacon slices
3/4 cup chopped onion
2 garlic cloves, minced
Freshly ground pepper
Chopped chives (optional)

INSTRUCTIONS:
1. Bring water to a boil in a medium saucepan; add asparagus. Cook 3
minutes or until crisp-tender. Drain; set aside.

2. Combine 2 tablespoons cheese, milk, egg substitute, 2 tablespoons
chives, and salt in a small bowl; set aside.

3. Cook pasta according to package directions, omitting salt and fat.
Drain well; set aside.

4. Cook bacon in a large nonstick skillet over medium-high heat until
crisp. Crumble bacon; set aside. Add onion and garlic to bacon
drippings in pan; saute 5 minutes or until tender. Remove from heat;
stir in asparagus and bacon.

5. Combine pasta, milk mixture, and asparagus in a large bowl; toss
well. Divide evenly among 4 shallow bowls; top each serving with 1
tablespoon cheese. Sprinkle with pepper; top with chives, if desired.
Yield: 4 servings (serving size: 1-1/2 cups)

NUTRITIONAL INFORMATION:
CALORIES 321 (17% from fat); FAT 6.2g (sat 2.8g, mono 2g, poly 0.8g);
PROTEIN 15.8g; CARB 50.8g; FIBER 3.8g; CHOL 10mg; IRON 3.4mg; SODIUM
437mg; CALC 188mg

Recipe Copyright © Cooking Light Magazine

[woodsl]

Comabri, Thank you.