Low Fat Spaghetti Carbonara
Indulge in the creamy comfort of Italian cuisine with this healthier twist on a classic: Low Fat Spaghetti Carbonara. Made with wholesome whole wheat spaghetti, protein-packed low-fat Greek yogurt, and egg whites, this recipe skips heavy cream for a guilt-free yet luscious sauce. Savory turkey bacon and aromatic garlic elevate the dish, while grated Parmesan adds a touch of richness. Ready in just 25 minutes and perfect for weeknight dinners, this lightened-up carbonara is full of flavor without the extra calories. Garnish with fresh parsley for a pop of color and freshness, and enjoy a satisfying meal that’s as nutritious as it is delicious!
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Recipe Information
Ingredients
- 300 g Whole wheat spaghetti
- 150 g Low-fat Greek yogurt (plain, unsweetened)
- 2 large Egg whites
- 30 g Grated Parmesan cheese
- 4 slices Turkey bacon
- 2 cloves Garlic
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
While the pasta is cooking, prepare the sauce. In a medium mixing bowl, whisk together the low-fat Greek yogurt, egg whites, grated Parmesan cheese, salt, and black pepper. Set aside.
Heat a non-stick skillet over medium heat and add the olive oil. Dice the turkey bacon into small pieces and add it to the skillet. Cook for 4-5 minutes until crisp, then reduce the heat to low.
Mince the garlic cloves and add them to the skillet with the turkey bacon. Cook for an additional 1-2 minutes, stirring frequently, until fragrant. Remove the skillet from heat.
Once the pasta is drained, immediately transfer it to the skillet with the turkey bacon and garlic. Toss to combine.
Quickly pour the yogurt and egg white mixture over the hot pasta, stirring continuously to coat the spaghetti evenly. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired creaminess is achieved.
Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley if desired. Enjoy your low-fat, guilt-free version of this classic dish!
Nutrition Facts
Calories |
927 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.1 g | 49% | |
| Saturated Fat | 13.0 g | 65% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 107 mg | 36% | |
| Sodium | 2749 mg | 120% | |
| Total Carbohydrate | 91.6 g | 33% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 9.2 g | ||
| Protein | 58.6 g | 117% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 580 mg | 45% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1072 mg | 23% | |
*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.
