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  • The Low Fat Chick 1:17 pm on April 24, 2012 Permalink | Reply
    Tags: bacon, casarecce, , ,   

    Tomato and Bacon Casarecce 

    I am so inspired by the places I have traveled. As a result, I developed this recipe, because my love for pork in pasta will never cease. My pork influence from Spain and the pasta influence of Italy drove me to create this recipe. There are many similar to it, but this is my personal creation without consulting any outside resources. I absolutely love it!  While I am focused on low-fat dishes, using bacon for flavor in a smaller amount is acceptable.  I usually use thin pieces of bacon in recipes but this recipe really needs thick cut bacon for the fat to render and add the flavor.  Also, I am only using 12 oz of pasta, when most people use 16 oz in a recipe. This is because casarecce really absorbs the sauce and if you use 16 oz, the pasta will get dry.  You can use even less pasta if you want more sauce.  Feel free to add additional pinches of red pepper flakes if you like a spicier sauce. I typically add more because I like the healthy burn.


    2 pinches salt, divided
    12 oz casarecce
    6 slices bacon, thick cut
    2 Tbsp red onion, chopped
    2 garlic cloves, minced
    1/4 cup Italian parsley, finely chopped
    1 tsp red pepper flakes
    1 28 oz can crushed tomatoes
    6 Tbsp Parmesan cheese, freshly grated


    Boil water and add a pinch of salt to the water. Add casarecce and boil according to package instructions till al dente. Drain and set aside.

    Dice bacon and brown in a saucepan over medium high heat for 3-5 minutes. Brown till fat is rendered from the bacon.

    Add onion and garlic. Cook until soften.

    Add tomato sauce and stir. Bring to a boil, reduce heat to low, cover and simmer for 5 minutes.

    Add parsley, red pepper flakes, and a pinch of salt. Stir, cover, and simmer for 5 minutes.

    Remove sauce from heat and add in casarecce. Toss and serve topped with 1 Tbsp Parmesan cheese per serving.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (8.9 ounces).
    Calories 480.98

    % Daily Value
    Calories From Fat  204.98  43%
    Total Fat 22.86g  35%
    Saturated Fat 8.81g  44%

  • The Low Fat Chick 11:10 pm on March 11, 2012 Permalink | Reply
    Tags: bacon, , , ,   

    Spaghetti Carbonara 

    Last week my quote, regarding restaurant weeks, was in the Atlanta Journal Constitution (AJC) newspaper. I was so excited to see my name and our blog listed that I immediately craved my ultimate, favorite dish, Spaghetti Carbonara.  I like to eat this dish when in celebration mode, and while I have had it many places, my most memorable moment is when I was in Madrid, Spain last summer. I walked into this Italian restaurant in the Opera district with limited Spanish, so ordering lunch was a challenge. The waiter did not understand English, which is reasonable because I am in his city, so all I could manage to say was Spaghetti Carbonara.  My waiter smiled and next thing you know I had my pasta. The power of food transcends all language barriers! This dish is traditionally high in fat, so of course I had to alter the recipe so it could become a favorite at home. I reduced the amount of cheese and olive oil, and eat this in smaller servings, which makes all the difference in calories.  This dish should not be eaten in large portions and I recommend serving on smaller plates with a side of salad to balance out the meal.


    1 lb wheat spaghetti
    2 Tbsp extra-virgin olive oil
    4 medium garlic cloves, peeled and crushed
    1/4 lb bacon, sliced a 1/4 inch thick, diced
    1/4 cup dry white wine
    3 large eggs
    1/2 cup parmesan cheese, freshly grated
    2 Tbsp flat leaf Italian parsley, minced
    1 tsp black pepper
    1 tsp garlic salt


    Bring 4 quarts of water to a boil in a large pot. Add pasta to the water and cook until al dente.

    While pasta is cooking, heat oil and garlic in a skillet over medium heat. Cook the garlic until golden for 2 to 3 minutes.  Discard the garlic.

    Add bacon and cook for 2 to 3 minutes, until beginning to crisp. Add wine and simmer for 2 to 3 minutes, until the alcohol aroma has cooked off. Remove from heat, cover, and keep warm.

    Lightly beat the eggs with cheese and parsley in a large bowl.

    Drain the pasta, leaving it slightly wet, and transfer it to a bowl with the egg mixture. Season with garlic salt and pepper. Lightly toss. Add more garlic salt and pepper to taste, if necessary. But be careful to not add too much salt, especially if you are watching your blood pressure.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of recipe (5.5 ounces).
    Calories 510.44

    % Daily Value
    Calories From Fat  187.09  37%
    Total Fat 21.05g  32%
    Saturated Fat 7.44g  37%

  • The Low Fat Chick 2:01 pm on March 4, 2012 Permalink | Reply
    Tags: , bacon, , , ,   

    Smoked Mozzarella and Bacon Pizza 

    Pizza is my favorite dish in the world, but I know the way we, Americans, serve pizza (chain-restaurant style) is full of too much bread and cheese. As a result, I often make fresh thin crust pizzas at home. This pizza has flavorful bacon with two types of cheeses. I know, you probably ask, how can bacon and cheese be low fat? It is all about portion control. Instead of quantity, go for quality of ingredients in smaller amounts to get the best of flavors.  Smoked bacon, smoked mozzarella, and aged Asiago, complimented with fresh garlic, oregano, and basil, make this pizza so rich in flavor but lower in calories. This is a major favorite of mine. Enjoy!


    1/4 cup wheat flour
    8 oz wheat pizza dough
    1 Tbsp cornmeal
    2 tsp extra virgin olive oil
    2 oz smoked mozzarella, freshly shredded
    3 oz smoked uncured bacon, diced
    2 oz Asiago cheese, freshly grated
    2 large garlic cloves, minced
    1 tsp fresh oregano, finely chopped
    1/4 tsp black pepper
    6 large basil leaves


    Sprinkle flour onto a large cutting board. Roll dough sprinkled with flour into a 10 to 11-inch-diameter circle.

    Preheat oven to 425°F. Sprinkle cornmeal over pizza pan. Transfer dough to pan.

    Drizzle oil over dough. Take the back of a spoon and gently spread out oil evenly over dough.

    Evenly sprinkle mozzarella over dough. Arrange the bacon in a single layer over cheese.

    Evenly sprinkle Asiago cheese, garlic and oregano over bacon.

    Season with pepper and arrange basil leaves on top.

    Bake for 12 to 15 minutes, until the crust is crisp and the cheese is melted on top.

    Cut into 8 wedges and serve immediately.

    Nutrition Facts

    Servings: 8
    Serving size: 1/8 of recipe (2.1 ounces).
    Calories 189.19

    % Daily Value
    Calories From Fat  93.55  49%
    Total Fat 10.49g  16%
    Saturated Fat  4.21g  21%

  • The Low Fat Chick 7:18 pm on February 3, 2012 Permalink | Reply
    Tags: bacon, , , ,   

    Blue Cheese and Bacon Potato Salad 

    The Super Bowl is Sunday and while my favorite team, The Pittsburgh Steelers, are not in it this year I still have cravings for football party food.  I have been so on point with my healthy eating that I know a plate of spicy hot wings with blue cheese will kill my weekly efforts. As a result, I decided to make my own recipe for Blue Cheese and Bacon Potato Salad. Encompassing the flavors of Tabasco hot sauce, blue cheese, bacon, and potatoes, this dish is perfectly light and suites my tastes for hot sauce and blue cheese. While I do have a recipe for killer blue cheese dip, which is actually healthy, I still am trying to create the perfect lighter hot wing, so I opted to go with my potato salad.  Don’t forget to add a few dashes of Tabasco hot sauce on top of your serving, as this perfectly balances this dish.


    2 lbs red potatoes, cut into 1 inch pieces
    1/4 cup blue cheese, crumbled
    2 ounces light cream cheese, softened
    2 Tbsp mayonnaise, reduced fat
    2 Tbsp fresh lemon juice (about 1 lemon)
    1/4 cup sour cream, reduced fat
    1 Tbsp white wine vinegar
    1/4 tsp salt
    1 tsp Tabasco hot sauce, plus extra for topping
    3 slices bacon
    4 green onions, chopped
    3/4 cup celery, finely chopped


    Place potatoes in a large pot and add enough water to cover. Bring to a boil over high heat.

    Boil until very tender when pierced with a fork, 20 to 25 minutes.  Remove from the heat and drain.  While warm, cut the potatoes into 1 inch cubes. Place in a large bowl and set aside.

    In a skillet on medium-high heat, cook bacon until crisp, and cut into one inch pieces. Set aside pieces and rendered fat.

    In a bowl, combine cheeses, mayonnaise, lemon juice, sour cream, vinegar, salt, and Tabasco.

    Fold in green onions, potatoes, rendered fat, and celery.

    Refrigerate for up to 24 hours and serve. You can immediately serve but if you let it refrigerate the potatoes will absorb the flavor.

     Serve each salad topped with a few dashes of Tabasco hot sauce.

    Nutrition Facts

    Servings: 6
    Serving size: 1/6 of a recipe (8.2 ounces).
    Calories: 227.1

    % Daily Value
    Calories From Fat (40%) 91.71
    Total Fat (16%) 10.3g
    Saturated Fat (22%) 4.42g

    • paninigirl 9:29 pm on February 24, 2012 Permalink | Reply

      This looks sooo delicious! I love that you post the calories, although if I really love something, I don’t really care!

      • The Low Fat Chick 11:36 am on February 25, 2012 Permalink | Reply

        Thanks! It really was good. Great for the blue cheese lover. I am so glad you like the calorie postings! I have software that analyzes all my recipes so I can keep my weight and health in check. 🙂

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