I’ve been making this for a long time – probably since around the time she posted it in 2009. It’s a favorite of ours and I get excited when it’s on the meal plan. You can easily reduce the amount of mayo if you’d like.
Likewise, I drastically reduced the amount of cheese in this. I know you all say there can never been enough cheese on anything, but I like to taste the other parts of the dish, TOO. I’m sorry. You can have my extra cheese.
Anyway, I made this recipe up to the point where you’re supposed to pour it into a casserole dish, cover it with cheese, and bake. Instead, I just served it as is with a sprinkling of cheese. Everyone liked it very much.
(I did use less liquid since I wasn’t going to bake it. Also, we ran out of cheddar cheese, so used mozzarella.)
I realize the concept of lightening up spaghetti carbonara might be disturbing to some. Turkey bacon instead of pancetta? No cream?
I know. But. It was delicious. It didn’t taste light, probably because: bacon. Thomas added peas to his and I followed suit, then decided it was even better that way.
I went back and forth and around in circles a LOT on whether to use regular eggs or buy some sort of pasturized egg liquid. Ultimately, cheapness won out (that pasturized stuff is expensive) and I’m cautiously optimistic we won’t all die. I’ll keep you updated.