Low Fat Fettuccine Carbonara for One
Indulge in a creamy, guilt-free twist on a classic with this Low Fat Fettuccine Carbonara for One! Perfectly portioned for a cozy solo meal, this recipe balances rich flavors with wholesome ingredients. Swap traditional fatty cuts for lean turkey bacon, and use low-fat Greek yogurt to create a luscious sauce that doesn't compromise on taste. A touch of Parmesan adds savory depth, while fresh parsley provides a vibrant finish. Ready in just 25 minutes, this quick and easy carbonara is ideal for busy weeknights or when you're craving comfort food without the calorie overload. Serve it up piping hot for a restaurant-worthy dish that's both nourishing and satisfying!
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Recipe Information
Ingredients
- 75 grams fettuccine pasta
- 2 slices turkey bacon
- 1 clove garlic
- 2 tablespoons low-fat Greek yogurt
- 1 tablespoon grated Parmesan cheese
- 1 large egg
- 0.25 teaspoon salt
- 0.25 teaspoon black pepper
- 1 teaspoon fresh parsley
- 1 teaspoon olive oil
- 1000 milliliters water (for boiling pasta)
Instructions
Bring a medium-sized pot of water to a boil, and cook the fettuccine pasta according to the package instructions. Reserve 1/4 cup of pasta water before draining.
While the pasta is cooking, finely chop the garlic and turkey bacon.
In a small bowl, whisk together the low-fat Greek yogurt, grated Parmesan cheese, egg, salt, and black pepper until smooth. Set aside.
Heat the olive oil in a non-stick skillet over medium heat. Add the chopped turkey bacon and cook until crispy, about 3-4 minutes.
Add the chopped garlic to the skillet and sauté for 1 minute until fragrant. Remove the skillet from the heat.
Once the pasta is done, drain it and add it directly to the skillet with the turkey bacon and garlic.
Quickly pour the yogurt mixture over the hot pasta, tossing continuously to coat. Add a splash of the reserved pasta water to thin the sauce as needed, creating a silky consistency.
Return the skillet to low heat for 1-2 minutes, stirring constantly, to lightly cook the sauce without scrambling the egg.
Transfer the pasta to a serving bowl, garnish with freshly chopped parsley, and enjoy immediately.
Nutrition Facts
Calories |
631 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.1 g | 40% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 262 mg | 87% | |
| Sodium | 1240 mg | 54% | |
| Total Carbohydrate | 61.3 g | 22% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 7.1 g | ||
| Protein | 27.2 g | 54% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 153 mg | 12% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 286 mg | 6% | |
*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.
