7 New Pasta Classics: No Primavera, No Ziti
These new ingredients and techniques turn old standbys into modern favorites (no disrespect to Grandma's spaghetti and meatballs).
By Lynn Andriani
Photo: Cristina Ferrare
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The Lighten-Up Carbonara
The old way: Diced guanciale (similar to pancetta), garlic, eggs and cheese are an unbeatable combination—does anyone not like this dish?—but the mix isn't exactly winning awards for its healthfulness.
The new way: Cristina Ferrare uses low-fat milk and fresh peas. She also leaves out the egg and brightens the flavor with fresh mint.
Get the recipe: Low-Fat Spaghetti Carbonara Pasta with Peas
Published 05/08/2012
