Recipe 2: Low Iodine Spaguetti Carbonara

With LID you can eat pasta. Just make sure it doesn't contain any of the non desired iodine ingridients. Yes you will be missing a few of the awesome ingriedients in regular carbonara (bacon, ham and such) but I can guarantee you that you will love this dish. It's once again simple to make and delicious!

Low Iodine Spaguetti Carbonara                     

Ingridients

• 1 box of spaguetti (I use whole wheat or whole grain)
• 1/2 onion chopped
• 3 Garlic cloves chopped
• Olive oil
• Pepper
• Dried Oregano
• Fresh Parsley
• Fresh Cilantro
• Salt (non iodize, not sea salt)
• 1/3 cup of white wine (NOT cooking wine kind...it has not specified salt) Use regular drinking wine.
• Egg whites ( I used the one that come in container -organic)
• Portobello Mushrooms ( If you don't like...don't use them)

Instructions:

1. Boil pasta until Al Dente - not too hard not saggy...just perfect to chew! (7 -10 minutes apprx)
2. In a separate pan, poor Olive oil (enough to caramelize onions and to have some sort of "Juice" for the spaguetti), mushrooms, chopped onion, chopped garlic, Oregano, Parsley, Pepper, Cilantro to taste (I used a lot) and let them simmer until blend. Add Wine and raise the heat until all alcohol is evaporated. If you dont like the taste of wine in your food you can eliminate wine and just use the olive oil. It's great either way.
3. Rinse Spaguettin out of boiling water.
4. Insert Spaguetti into pan with all other ingridients and mix in medium to hight heat. Then poor egg whites and mix and move spaguetti in pan as the egg whites cook.
5. Serve and enjoy!

I absolutely love this dish! It's my own carbonara version low iodine! Who said low iodine is bad...not in my kitchen :)