Low Fat Pasta Carbonara
Indulge guilt-free with this Low Fat Pasta Carbonara, a lighter twist on the classic Italian favorite. This recipe trades heavy cream and fatty meats for low-fat Greek yogurt and lean turkey or chicken bacon, delivering the same creamy, savory flavors you love without the extra calories. Perfectly cooked spaghetti is tossed with a velvety sauce made from eggs, Parmesan cheese, and garlic, with a touch of reserved pasta water to achieve that signature luscious texture. Finished with crispy bacon bits and a sprinkle of fresh parsley, this easy 30-minute meal is a wholesome comfort food that doesn’t compromise on taste. Ideal for health-conscious foodies, this low-fat carbonara is proof that indulgence can be balanced.
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Recipe Information
Ingredients
- 300 grams Spaghetti (or pasta of choice)
- 100 grams Turkey or chicken bacon, chopped
- 100 grams Low-fat Greek yogurt
- 2 large Eggs
- 30 grams Grated Parmesan cheese
- 10 grams Fresh parsley, chopped (optional)
- 2 cloves Garlic, finely minced
- 0.5 teaspoon Salt
- 0.5 teaspoon Black pepper, freshly ground
- 1 teaspoon Olive oil
- 2 liters Water (for boiling pasta)
Instructions
Bring a large pot of salted water to a boil. Cook the spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta cooking water, then drain the pasta.
While the pasta cooks, heat 1 teaspoon of olive oil in a non-stick skillet over medium heat. Add the chopped turkey or chicken bacon and cook until crispy, about 5-7 minutes. Add the minced garlic and cook for 1 additional minute, stirring frequently to prevent burning.
In a medium bowl, whisk together the eggs, low-fat Greek yogurt, grated Parmesan cheese, salt, and black pepper until smooth. Set aside.
Return the hot pasta to the pot (off direct heat). Immediately pour the egg mixture over the pasta, tossing quickly to coat the pasta evenly. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the mixture looks too thick, add a splash of the reserved pasta cooking water to loosen it.
Stir in the cooked bacon and garlic mixture. Toss again to distribute evenly.
Divide the pasta among serving plates. Garnish with fresh parsley and additional black pepper, if desired. Serve immediately.
Nutrition Facts
Calories |
1182 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.7 g | 70% | |
| Saturated Fat | 16.7 g | 84% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 481 mg | 160% | |
| Sodium | 2871 mg | 125% | |
| Total Carbohydrate | 108.5 g | 39% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 14.0 g | ||
| Protein | 64.2 g | 128% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 525 mg | 40% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 721 mg | 15% | |
*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.
