{"id":1193,"date":"2023-05-13T15:49:07","date_gmt":"2023-05-13T12:49:07","guid":{"rendered":"http:\/\/www.tastyfood.top\/?p=1193"},"modified":"2023-05-13T15:53:08","modified_gmt":"2023-05-13T12:53:08","slug":"spaghetti-carbonara-light","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=1193","title":{"rendered":"Spaghetti Carbonara light"},"content":{"rendered":"\n

Spaghetti Carbonara – the name alone evokes thoughts of a cozy Italian trattoria. Originally from the Lazio region of central Italy, this dish has become a worldwide favorite.<\/p>\n\n\n\n

The traditional version is high in cream and cheese, making it a high-calorie choice. But with our Spaghetti Carbonara light recipe, we bring you a healthier alternative without sacrificing the authentic taste.<\/p>\n\n\n\n

For our Spaghetti Carbonara light recipe you first need the basic ingredients: 400g spaghetti, 100g smoked ham, an onion, a clove of garlic, 200ml milk, some flour, fresh parsley, salt, pepper, sugar, oil and parmesan. When choosing pasta, we recommend quality spaghetti to get the best possible result.<\/p>\n\n\n\n

Choosing the right ham is also important. A lean smoked ham is the perfect choice for our light version. The garlic and onions provide an aromatic base note, while the fresh parsley gives the dish a fresh touch.<\/p>\n\n\n\n

Step-by-step preparation<\/h2>\n\n\n\n

Start by cooking the noodles al dente. While the pasta is cooking, finely chop the onions and garlic. Saut\u00e9 them in some oil and dust them with flour.<\/p>\n\n\n\n

Now pour on the milk and let the mixture boil briefly until a creamy sauce forms. Cut the smoked ham into fine strips and warm them up in the sauce. Season to taste with salt, pepper, a touch of sugar and fresh parsley. Pour the sauce over the pasta, grate some Parmesan on top and garnish with a little parsley.<\/p>\n\n\n\n

Recipe Tips<\/h2>\n\n\n\n

To get the best sauce consistency, be sure to add the milk slowly, stirring constantly to avoid lumps.<\/p>\n\n\n\n

You can also add smoked paprika or chili flakes for a more intense flavor.<\/p>\n\n\n\n

When slicing parmesan, less is often more. You don’t want to mask the flavor of the other ingredients.<\/p>\n\n\n\n

What goes best with the recipe<\/h2>\n\n\n\n

A light, dry white wine goes well with spaghetti carbonara light. A fresh, green salad is a good side dish and complements the dish perfectly. And for dessert? How about a refreshing lemon sorbet that contrasts beautifully with the rich carbonara<\/p>\n\n\n\n

Ingredients:<\/h2>\n\n\n\n

400 g pasta (spaghetti)
100 g ham, smoked
1 onion(s)
1 clove(s) of garlic
200 ml milk
some flour
some parsley, fresh, chopped
salt
pepper
sugar
oil
parmesan<\/p>\n\n\n\n

Preparation:<\/h2>\n\n\n\n

Working time approx. 15 minutes
Total time approx. 15 minutes
Cook the noodles until al dente. Meanwhile, finely chop the onion and finely chop or press the garlic. Fry in a little oil and dust the flour over it. Pour in the milk and bring to the boil briefly to create a creamy sauce. Cut the smoked ham into fine strips and heat in the sauce. Season to taste with salt, pepper, a touch of sugar and fresh parsley.
Pour the sauce over the pasta, grate some Parmesan over it, if you like, and garnish with a little parsley.<\/p>\n\n\n\n

\"Spaghetti<\/figure>\n\n\n\n

Ingredients<\/h3>\n\n\n\n
    \n
  • 400 g Nudeln (Spaghetti)<\/li>\n\n\n\n
  • 100 g ham, smoked<\/li>\n\n\n\n
  • 1 onion(s)<\/li>\n\n\n\n
  • 1 clove garlic<\/li>\n\n\n\n
  • 200ml milk<\/li>\n\n\n\n
  • some flour<\/li>\n\n\n\n
  • some parsley, fresh, chopped<\/li>\n\n\n\n
  • Salt<\/li>\n\n\n\n
  • Pfeffer<\/li>\n\n\n\n
  • Zucker<\/li>\n\n\n\n
  • oil<\/li>\n\n\n\n
  • Parmesan<\/li>\n<\/ul>\n\n\n\n

    preparation<\/h3>\n\n\n\n

    <\/p>\n","protected":false},"excerpt":{"rendered":"

    Spaghetti Carbonara – the name alone evokes thoughts of a cozy Italian trattoria. Originally from the Lazio region of central Italy, this dish has become a worldwide favorite. The traditional version […]<\/p>\n","protected":false},"author":1,"featured_media":1194,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-1193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1193","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=1193"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1193\/revisions"}],"predecessor-version":[{"id":1195,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/1193\/revisions\/1195"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/1194"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=1193"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=1193"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=1193"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}