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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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The flavor of spaghetti carbonara without having to need four hands to toss the pasta and pour the egg sauce on at the same time! I used skim milk, low fat dairy items and turkey bacon but feel free to use whatever fat content you want to! Also if you don't want to use the whipped cottage cheese you can use ricotta. If you are a fan of Penzey's spices try making your own Italian sausage using their Italian sausage seasoning. That's actually what I did here and mixed a Tablespoon of it into a pound of ground beef. Can't get any easier than that! Ingredients:
1 lb penne pasta |
6 tablespoons butter |
1/3 cup flour |
4 cups milk |
1/2 teaspoon salt |
1/8 teaspoon pepper |
1/4 teaspoon nutmeg |
3 eggs |
1/2 cup parmesan cheese, grated |
1 lb hot italian sausage, casing removed |
1/2 cup onion, minced |
2 garlic cloves, minced |
8 slices bacon, cooked and crumbled |
16 ounces cottage cheese, whipped |
Directions:
1. Cook pasta according to package directions, drain and set aside.
2. To prepare bechamel sauce, melt butter over medium heat in a saucepan; stir in flour until smooth, cook, whisking for 2 minutes; gradually add milk, stirring, until thickened; lower heat; add salt, pepper and nutmeg; remove from heat. In medium-sized bowl, beat 3 eggs; slowly add hot cream sauce to eggs; stir thoroughly so eggs don't curdle. Set aside.
3. Cook bacon and crumble.
4. Cook sausage with onion and garlic until no longer pink. Add bacon. Set aide.
5. Mix pasta with cottage cheese, meat mixture, and 1 1/2 cups of the bechamel. .
6. Pour into 9x13 greased baking pan. Pour remaining bechamel over the top.
7. Bake at 350* for 45 minutes or until the top is set, slightly puffed and has brown spots.
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