Fresh and Light Pasta Carbonara

From the Courant column The Basics by Linda Giuca and Chris Prosperi

A classic Carbonara is one of life's simple culinary pleasures. But this classic recipe usually calls for bacon, heavy cream and egg yolks, a problem if you are keeping an eye on calories, fat content or your summer wardrobe.

When Chris had a craving for this rich dish last week, he decided to keep the flavor but lighten the Carbonara with careful substitutions. Removing the egg yolks and replacing the cream with stock and milk made this a light and fresh version full of flavors that will even please lovers of this timeless classic.

FRESH AND LIGHT PASTA CARBONARA

* 1 tablespoon oil

* 1 cup small diced onion

* 1 cup small diced ham

* 1/2 teaspoon curry powder

* 1/4 cup cream sherry

* 1 cup low-sodium chicken broth

* 1 cup 2% milk

* 3 tablespoons cornstarch mixed with 3 tablespoons cold water

* 1 pound frozen peas

* 1/2 cup fresh grated parmesan cheese

* 1 (24-ounce) bag frozen ricotta cavatelle, cooked, drained, and reserved

* 1 teaspoon sherry vinegar

* 2-3 dashes Tabasco

Heat the oil in a large pot, then add the diced onion. Cook for 2 minutes on medium heat. Place the ham in the pot and cook for 2 more minutes. Stir in the curry powder and cook until fragrant for about 1 minute. Add the sherry and cook until dry, about 5 to 7 minutes. Pour in the chicken broth and milk and bring to a simmer. While simmering, stir in the well-mixed cornstarch and water slurry to thicken. Toss in the frozen peas and return to a simmer. Add the cheese and cooked cavatelle, and cook until the pasta is warmed through. Finish by mixing in the sherry vinegar and Tabasco. Serve with a tossed salad and crusty bread. Makes 6 to 8 servings.mixing in the sherry vinegar and Tabasco. Serve with a tossed salad and crusty bread. Makes 6 to 8 servings.