Low Fat Classic Carbonara Sauce
Elevate your pasta night with this Low Fat Classic Carbonara Sauce, a lighter spin on the beloved Italian favorite! This recipe swaps traditional ingredients for nutritious, flavorful alternatives, featuring whole wheat spaghetti, turkey bacon, and low-fat crème fraîche to create a guilt-free yet indulgent dish. Rich egg yolks and freshly grated Parmesan work their magic to craft a creamy, velvety sauce that clings perfectly to the pasta without the need for heavy cream. A hint of garlic and freshly cracked black pepper provide zesty depth, while a sprinkle of chopped parsley adds a pop of freshness. Ready in just 30 minutes, this healthier take on carbonara is perfect for busy weeknight dinners or elegant entertaining. Savor the flavors of Italy without compromising on health—your taste buds and waistline will thank you!
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Recipe Information
Ingredients
- 250 grams Whole wheat spaghetti
- 1 tablespoon Olive oil
- 100 grams Turkey bacon
- 2 units Garlic cloves
- 2 units Egg yolks
- 50 grams Low-fat crème fraîche
- 40 grams Parmesan cheese, grated
- to taste Black pepper
- to taste Salt
- 2 tablespoons Fresh parsley, chopped
Instructions
Bring a large pot of salted water to a boil over high heat. Add the whole wheat spaghetti and cook according to the package instructions until al dente. Reserve 1/2 cup of the pasta cooking water and then drain the pasta.
While the pasta is cooking, heat the olive oil in a large pan over medium heat. Chop the turkey bacon into small pieces and add to the pan. Cook for about 5-7 minutes until crispy.
Mince the garlic cloves and add to the pan with the bacon. Cook for an additional 1-2 minutes, stirring frequently, until fragrant. Be careful not to burn the garlic.
In a separate bowl, combine the egg yolks, low-fat crème fraîche, and half of the grated Parmesan cheese. Mix until well combined.
Reduce the heat to low and add the cooked pasta to the pan with the bacon and garlic. Toss to combine.
Remove the pan from the heat and immediately pour the egg mixture over the pasta. Toss quickly and thoroughly to combine, adding reserved pasta water a little at a time if necessary to create a silky sauce that coats the pasta.
Season with freshly cracked black pepper and a pinch of salt to taste.
Transfer the pasta to serving plates and sprinkle with the remaining Parmesan cheese and the chopped fresh parsley before serving.
Nutrition Facts
Calories |
1167 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 68.4 g | 88% | |
| Saturated Fat | 24.6 g | 123% | |
| Polyunsaturated Fat | 8.2 g | ||
| Cholesterol | 582 mg | 194% | |
| Sodium | 5110 mg | 222% | |
| Total Carbohydrate | 77.8 g | 28% | |
| Dietary Fiber | 12.3 g | 44% | |
| Total Sugars | 8.4 g | ||
| Protein | 66.6 g | 133% | |
| Vitamin D | 2.1 mcg | 11% | |
| Calcium | 764 mg | 59% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 1284 mg | 27% | |
*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.
