My version of Pasta Carbonara with Fish

I usually just post my most delicious recipes under my facebook notes. but this one was so yummy, I wanted to blog it too.

It is essential to tell 4 year old before consumption that the fish is chicken. But you can whisper to your 1 year old that it is really fish and giggle silently.

My intent was to follow this recipe: http://www.ivillage.com/pasta-carbonara/3-r-85954?nlcid=wd|03-22-2010|

But I got tired of going back and forth to the computer and just started making up stuff on my own. It was delicious! ESPECIALLY the fish!! MMMMMMM

This recipe would be just as delicious without the tomato sauce. Just would need to add a little olive oil and few more spices as you toss the pasta with the other part. Or for less calories, use 1 1/2 cup of the leftover pasta water. But I always forget to reserve the pasta water, which is why I reached for the tomato sauce can to begin with. :O

1. Boil 1/2 whole wheat pasta and half regular linguine. Sprinkle in ginger powder and salt. (I always boil these separetly in case one takes longer to cook.) I like to do half whole wheat and half regualr pasta because then my kids don't seem to notice the super healthy whole grains that are mixed in with the "yummy refined take all the nutrients out" white pasta.

2. Fry 3 pieces of turkey bacon in enough olive oil. set aside.

3. in olive oil cook small chopped onion and some peas and carrots. Add in small can of tomato sauce and same can of water, and spice with salt, garlic salt, oregano, paprika, pepper. Crumble bacon into sauce.

4. Let simmer for few than add in egg, turn off heat and stir until you are confident the egg is cooked (few minutes)

**(I noticed when I added the egg and scrambled it in, that it gave the sauce a creamy feel, taste, and look to it without all the heaping amounts of calories that you would get from actually adding in cream. awesomeness!!) :)

5. Toss with drained pasta.

Fish:
First I put fish in little bit of milk and lemon juice. After about 15 minutes of that, I cleared off with water so it would thaw more. I added paprika, oregano, salt, garlic salt. Next I added this stuff made by Iron Chef in the bbq sauce section that is Sesame Oil and Garlic sauce. I just kinda lathered a little on the top of the fish, I did not drench it with it. It is a thick sauce. Then I covered the fish in Panko, which is a Japanese style of bread crumbs that is lower in calories than regular bread crumbs, stays crispier after cooking, and does not absorb as much oil. It is the stuff used to make tempura shrimp.

And last I just pan seared the fish in olive oil on each side until fish is flaky. Use a flat spatula to turn the fish because the panko on the fish comes off easy until it cooks a little.