Light Fettuccine Carbonara
Indulge in the creamy comfort of Light Fettuccine Carbonara, a guilt-free twist on the classic Italian favorite that's bursting with flavor. This recipe swaps heavy cream for a luscious sauce made with non-fat Greek yogurt, egg yolks, and Parmesan cheese, while lean turkey bacon adds a smoky, savory bite without the extra fat. Infused with garlic and balanced with a splash of low-sodium chicken broth, this dish is finished with a sprinkle of fresh parsley for a vibrant touch. Ready in just 30 minutes, this pasta masterpiece is perfect for busy weeknights or an elegant dinner for four. Whether you're looking for a healthier carbonara or a quick yet satisfying meal, this lightened-up version delivers big on taste with every bite. Keywords: light fettuccine carbonara, healthy pasta recipes, turkey bacon carbonara, Greek yogurt pasta sauce, easy weeknight dinners.
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Recipe Information
Ingredients
- 12 ounces Fettuccine pasta
- 1 tablespoon Olive oil
- 4 slices Lean turkey bacon
- 2 cloves Garlic, minced
- 2 Large egg yolks
- 1 cup Parmesan cheese, finely grated
- 2 tablespoons Plain Greek yogurt (non-fat or low-fat)
- 1 cup Chicken broth (low-sodium)
- 0.5 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Add the fettuccine and cook according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the pasta and set aside.
In a large skillet, heat the olive oil over medium heat. Add the turkey bacon and cook until browned and crispy, about 5 minutes. Remove the bacon, chop into small pieces, and set aside.
In the same skillet, reduce the heat to low and add the minced garlic. Cook for about 30 seconds, stirring frequently to prevent burning. Remove the skillet from heat.
In a medium bowl, whisk together the egg yolks, Parmesan cheese, Greek yogurt, and chicken broth until smooth and creamy.
Return the skillet to low heat. Slowly pour the egg mixture into the skillet, stirring constantly to prevent the eggs from scrambling. Add the cooked fettuccine to the skillet and toss to coat in the sauce.
If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired consistency is achieved.
Stir in the turkey bacon pieces and season with salt and black pepper to taste.
Divide the fettuccine carbonara among plates or bowls. Garnish with chopped parsley if desired and serve immediately.
Nutrition Facts
Calories |
2618 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.4 g | 134% | |
| Saturated Fat | 50.4 g | 252% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 5569 mg | 242% | |
| Total Carbohydrate | 260.2 g | 95% | |
| Dietary Fiber | 12.7 g | 45% | |
| Total Sugars | 13.7 g | ||
| Protein | 155.9 g | 312% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 2715 mg | 209% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 619 mg | 13% | |
*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.
