Low Fat Classic Pasta Carbonara
Indulge in the rich flavors of this **Low Fat Classic Pasta Carbonara**, a guilt-free twist on the traditional Italian favorite. Crafted with wholesome whole wheat spaghetti and extra-lean turkey bacon, this healthier version doesn't skimp on taste. A velvety sauce made from eggs, reduced-fat Parmesan cheese, and a splash of skim milk perfectly coats the pasta, while garlic and freshly ground black pepper enhance every bite. With just 30 minutes from start to finish, this lighter carbonara is perfect for busy weeknights, offering all the creamy, savory goodness you love without the extra calories. Garnished with fresh parsley, it’s a heartwarming dish that’s as nourishing as it is satisfying. Perfect for those seeking a healthier pasta recipe or simply craving classic Italian comfort food!
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Recipe Information
Ingredients
- 12 ounces Whole wheat spaghetti
- 6 slices Extra-lean turkey bacon
- 2 cloves Garlic cloves, chopped
- 2 Large eggs
- 2 Egg yolks
- 0.5 cup Reduced-fat grated Parmesan cheese
- 0.5 cup Skim milk
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon 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 package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water and then drain the pasta.
While the pasta is cooking, cut the turkey bacon into small pieces. Heat a large non-stick skillet over medium heat. Add the turkey bacon and sauté for 5-7 minutes, or until crispy. Add the chopped garlic and cook for an additional 1-2 minutes, until fragrant but not browned. Remove the skillet from heat.
In a large bowl, whisk together the eggs, egg yolks, reduced-fat Parmesan cheese, skim milk, freshly ground black pepper, and salt until well combined.
Immediately add the hot, drained pasta to the skillet with the bacon and garlic. Toss to combine and ensure the pasta is well coated with the bacon's flavor.
Slowly pour the egg mixture over the pasta while continuously tossing (this will cook the eggs gently with residual heat from the pasta), creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, to reach your desired consistency.
Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Nutrition Facts
Calories |
1328 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.2 g | 57% | |
| Saturated Fat | 19.0 g | 95% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 2550 mg | 111% | |
| Total Carbohydrate | 142.5 g | 52% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 12.7 g | ||
| Protein | 106.3 g | 213% | |
| Vitamin D | 5.5 mcg | 27% | |
| Calcium | 1109 mg | 85% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 1176 mg | 25% | |
*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.
