FARFALLE CARBONARA Be ready to eat, as this dish needs to go straight from the stove to the table - after sitting for just a few minutes, it loses its creaminess. If it's a little thick when done, add some low-fat milk to thin it out. Use a good Romano cheese (such as Locatelli) for the most flavor. You can use spaghetti or fettuccine in place of the farfale if you prefer. The garlic procedure here may strike you as unorthodox, but we think it works very well. 2 tablespoons water 2 garlic cloves, minced 4 quarts water 3 cups uncooked farfalle (about 8 ounces bow tie pasta) or other short pasta 2 large eggs, lightly beaten 1/2 cup (2 ounces) grated fresh pecorino Romano cheese or Parmesan cheese 4 bacon slices, cooked and crumbled

Heat a large nonstick skillet over medium heat. Add 2 tablespoons water and garlic; remove from heat.

Bring 4 quarts water to a boil in a large stockpot. Add farfalle; return to a boil. Cook, uncovered, 10 minutes or until al dente, stirring occasionally. Remove 1/2 cup pasta cooking water, and whisk into the eggs, stirring vigorously. Drain farfalle; add to garlic mixture in skillet. Stir well. Add egg mixture to farfalle. Cook mixture over medium-low heat until thick (about 4 minutes), stirring constantly. Remove from heat; stir in cheese and bacon. Serve immediately.

Serves 4.

1 Serving - 2 cups: Calories: 360 (Cal. from fat: 25%), Fat: 10g (Saturated: 2.4g), Cholesterol: 7mg, Sodium: 745mg, Carbohydrate: 56.1g, Protein: 12.9g.

[Cooking Light, September 2000]