So I know most people make their carbonara with spaghetti but I am not most people. I have been on an orzo kick recently (although for some reason I am always calling it polenta - I don't even like polenta). With the whole orzo kick going I decided to put a twist on this meal by changing out the pasta. I just find orzo to be so filling compared to many other pastas.As usual this is also a lighter version of your normal carbonara. It is made with light sour cream, alfredo sauce, turkey bacon, and non-fat milk.
Ingredients:
- 4 oz orzo (2/3 cup)
- 1/3 cup diced red onion
- 7 strips turkey bacon (I used Jenny-O lean turkey bacon)
- 2 tbs alfredo sauce (I used Newman's Own)
- 2 tbs light sour cream
- 1/4 cup non-fat milk
- salt and pepper to taste
- Sprinkling of parmesan cheese
- Broccoli - baked
- Cook orzo as directed on the box.
- Cut turkey bacon into 1 cm strips - cut along the length of the turkey bacon so you have short little strips
- Cook turkey over medium heat in a skillet
- Add diced onion and 1/2 tbs of water to the skillet. Cook onions until translucent.
- Turn heat to low and allow to cool before adding the sour cream, alfredo, milk, salt and pepper. Once heated toss with drained orzo, toss with parmesan cheese, and serve with the baked broccoli or other desired vegetable.
