Low Fat Classic Spaghetti Carbonara
Indulge in the comforting flavors of Italy with this Low Fat Classic Spaghetti Carbonara, a lighter twist on the beloved pasta dish that doesn’t skimp on creamy, savory goodness. This recipe transforms the traditional carbonara into a guilt-free delight by using reduced-fat Parmesan cheese, crispy center-cut bacon, and protein-packed low-fat Greek yogurt to create a velvety sauce without all the extra fat. A hint of garlic and freshly chopped parsley elevate the flavors, while tempering eggs ensures a perfectly smooth and silky finish. Ready in just 35 minutes, this lightened-up version of carbonara is ideal for busy weeknights or special gatherings, offering all the classic taste with a healthier spin.
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Recipe Information
Ingredients
- 400 grams spaghetti
- 100 grams center-cut bacon
- 2 garlic clove, minced
- 60 grams reduced-fat Parmesan cheese, grated
- 3 egg yolks
- 1 whole egg
- 60 grams low-fat Greek yogurt
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped
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 and then drain the spaghetti.
While the pasta cooks, heat a large skillet over medium heat. Add the bacon and cook until it becomes crispy, about 5-7 minutes. Remove bacon from the skillet and place it on a paper towel to drain the excess fat.
Add the minced garlic to the bacon drippings in the skillet and sauté for about 1 minute until fragrant. Remove from heat.
In a large mixing bowl, whisk together the egg yolks, whole egg, grated Parmesan cheese, and low-fat Greek yogurt until smooth.
Gradually add the reserved pasta water to the egg mixture, whisking continuously to temper the eggs.
Add the hot spaghetti to the egg mixture, along with the crispy bacon and sautéed garlic. Toss the pasta for a couple of minutes, allowing the heat to cook the eggs and create a creamy sauce.
Season the carbonara with salt and freshly ground black pepper to taste. Adjust seasoning as needed.
Serve the spaghetti carbonara immediately, topped with chopped fresh parsley for garnish.
Nutrition Facts
Calories |
1584 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 33.6 g | 168% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 907 mg | 302% | |
| Sodium | 5036 mg | 219% | |
| Total Carbohydrate | 137.0 g | 50% | |
| Dietary Fiber | 8.5 g | 30% | |
| Total Sugars | 11.4 g | ||
| Protein | 93.6 g | 187% | |
| Vitamin D | 2.9 mcg | 15% | |
| Calcium | 946 mg | 73% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 1010 mg | 21% | |
*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.
