Fettuccine Carbonara Healthy Version
Indulge in the rich, creamy flavors of classic Italian cuisine with this "Fettuccine Carbonara Healthy Version," a guilt-free twist on the traditional favorite. This lightened-up recipe features wholesome whole-grain fettuccine paired with crispy turkey bacon for a smoky depth, while a velvety sauce made from low-fat Greek yogurt, egg yolks, and unsweetened almond milk offers all the creaminess without the heavy cream. A touch of garlic and Parmesan cheese brings authentic flavor, and freshly ground black pepper adds that perfect finishing touch. Ready in just 30 minutes, this heart-healthy pasta dish is perfect for busy weeknights or a cozy dinner indulgence. Serve it with a sprinkle of parsley for a pop of color and fresh taste—you won't believe this is a healthier take on carbonara!
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Recipe Information
Ingredients
- 12 oz whole-grain fettuccine
- 1 tbsp extra-virgin olive oil
- 6 slices turkey bacon
- 2 cloves garlic, minced
- 3 tbsp plain low-fat Greek yogurt
- 2 egg yolks
- 1.5 cups grated Parmesan cheese
- 1 cup unsweetened almond milk
- 0.25 tsp freshly ground black pepper
- 0.5 tsp salt
- 2 tbsp chopped parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the whole-grain fettuccine according to package instructions until al dente. Reserve 1 cup of pasta cooking water, then drain the pasta and set aside.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the turkey bacon and cook for 5-6 minutes, or until crisp. Transfer the bacon to a paper towel-lined plate and chop into small pieces.
In the same skillet, add the minced garlic and sauté for about 30 seconds, or until fragrant. Remove from heat.
In a medium mixing bowl, whisk together the Greek yogurt, egg yolks, Parmesan cheese, almond milk, black pepper, and salt until smooth.
Return the skillet with the garlic to low heat. Add the cooked pasta to the skillet and toss to coat in the garlic oil.
Slowly pour the yogurt-egg mixture over the pasta, stirring constantly to ensure the sauce thickens without scrambling the eggs. If the sauce becomes too thick, gradually add the reserved pasta cooking water, 1 tablespoon at a time, until the desired consistency is reached.
Stir in the chopped turkey bacon and adjust seasoning with additional salt and pepper, if needed.
Divide the pasta among serving plates and garnish with chopped parsley, if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2226 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 88.1 g | 113% | |
| Saturated Fat | 36.2 g | 181% | |
| Polyunsaturated Fat | 5.2 g | ||
| Cholesterol | 595 mg | 198% | |
| Sodium | 4750 mg | 207% | |
| Total Carbohydrate | 261.3 g | 95% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 11.5 g | ||
| Protein | 120.2 g | 240% | |
| Vitamin D | 3.9 mcg | 20% | |
| Calcium | 2031 mg | 156% | |
| Iron | 12.3 mg | 68% | |
| Potassium | 1514 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
