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