Asparagus and Chicken Carbonara
Pasta carbonara is traditionally made with raw egg yolks and whipping cream. This lighter version achieves the same texture
with egg substitute and fat-free evaporated milk. Egg substitutes are excellent to use in recipes that traditionally call
for raw eggs. Substitutes are pasteurized and have a low risk of containing bacteria.
Serve this dish immediately; if it stands, the sauce can become too thick.
View Recipe: Asparagus and Chicken Carbonara