High Protein Classic Spaghetti Carbonara
Elevate your pasta nights with this High Protein Classic Spaghetti Carbonara, a mouthwatering twist on the beloved Italian favorite. This recipe combines the rich, creamy flavors of a traditional carbonara sauce with a protein-packed boost, thanks to the addition of unflavored protein powder. Featuring tender al dente spaghetti coated in a silky mixture of egg yolks, Parmesan, Pecorino Romano, and crispy pancetta or guanciale, every bite is a decadent delight. With just 30 minutes of prep and cook time, this dish is perfect for busy weeknights or impressing guests at dinner parties. Garnished with fresh parsley and a sprinkle of cheese, this high-protein spaghetti carbonara ensures you can indulge guilt-free while meeting your dietary goals. Whether you're after a satisfying protein-rich meal or simply craving authentic Italian comfort food, this creamy, flavorful masterpiece has it all.
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Recipe Information
Ingredients
- 300 grams spaghetti
- 6 large egg yolks
- 1 large whole egg
- 100 grams parmesan cheese, grated
- 50 grams pecorino romano cheese, grated
- 150 grams pancetta or guanciale, diced
- 30 grams protein powder (unflavored)
- 1 teaspoon black pepper, freshly ground
- 1 teaspoon salt
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
Bring a large pot of salted water to a boil. Add the spaghetti and cook according to package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
While the pasta cooks, combine the egg yolks, whole egg, parmesan cheese, pecorino romano cheese, and protein powder in a mixing bowl. Whisk until smooth and well combined. Season with a pinch of salt.
In a large skillet over medium heat, add the diced pancetta or guanciale. Cook until it is crispy and golden brown, about 5-7 minutes. Remove from heat and let cool slightly.
Once the pasta is drained, quickly toss it with the cooked pancetta and its fat in the skillet to coat, then remove the skillet from the heat.
Slowly add the egg mixture to the pasta and toss vigorously, allowing the residual heat to cook the eggs and create a creamy sauce. If the sauce is too thick, add reserved pasta water a tablespoon at a time until desired consistency is reached.
Season with freshly ground black pepper and more grated cheese, if desired.
Serve immediately, garnished with fresh parsley and an additional sprinkle of cheese.
Nutrition Facts
Calories |
2319 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.0 g | 194% | |
| Saturated Fat | 64.0 g | 320% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 1553 mg | 518% | |
| Sodium | 7785 mg | 338% | |
| Total Carbohydrate | 102.3 g | 37% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 5.1 g | ||
| Protein | 140.0 g | 280% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 1992 mg | 153% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 1013 mg | 22% | |
*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.
