Low Sodium Buldak Carbonara
Transform your weeknight dinner routine with this irresistible Low Sodium Buldak Carbonara, a twist on the classic creamy pasta dish infused with the fiery flavors of buldak sauce. Perfect for anyone seeking bold taste without the excess salt, this recipe pairs tender low sodium spaghetti with crispy pancetta, savory garlic, and a rich, velvety carbonara sauce. The balance of spicy buldak heat and creamy Parmesan-coated pasta creates a restaurant-quality dish you'll adore, while unsalted butter and heavy cream keep the sodium in check. Ready in just 35 minutes, it's ideal for busy nights yet special enough for entertaining. Serve it hot, garnished with fresh parsley and black pepper for a dish that’s as vibrant as it is satisfying. Keywords: low sodium pasta recipe, buldak carbonara, creamy spicy pasta, easy weeknight dinner.
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Recipe Information
Ingredients
- 100 grams low sodium pancetta
- 3 tablespoons buldak sauce
- 200 grams packaged dry spaghetti, low sodium
- 3 cloves garlic cloves, minced
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 2 egg yolks
- 1 cup grated Parmesan cheese, low sodium
- 2 tablespoons chopped parsley
- 1 teaspoon fresh ground black pepper
Instructions
1. Bring a large pot of water to a boil. Cook the low sodium spaghetti according to package instructions until al dente. Drain and set aside, reserving 1 cup of the pasta water.
2. In a large pan over medium heat, melt the unsalted butter and add the low sodium pancetta. Cook until the pancetta is crispy, about 5 minutes.
3. Add the minced garlic into the pan with the pancetta and sauté for an additional 1 minute until fragrant.
4. Stir in the buldak sauce, cooking it with the pancetta and garlic for another 2 minutes.
5. In a mixing bowl, whisk together the heavy cream, egg yolks, and half of the grated low sodium Parmesan cheese.
6. Gradually add the cooked pasta to the pancetta mixture in the pan. Pour the cream mixture over the pasta, stirring quickly to coat the pasta evenly and prevent the eggs from scrambling.
7. Add about 1/3 cup of reserved pasta water into the pan if sauce needs loosening. Mix until the sauce is creamy and clings to the pasta.
8. Remove the pan from heat. Season with black pepper and adjust taste with more pasta water if needed.
9. Serve the pasta immediately, garnished with the remaining Parmesan cheese and chopped parsley.
Nutrition Facts
Calories |
3290 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 209.4 g | 268% | |
| Saturated Fat | 117.6 g | 588% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 885 mg | 295% | |
| Sodium | 3245 mg | 141% | |
| Total Carbohydrate | 186.1 g | 68% | |
| Dietary Fiber | 7.6 g | 27% | |
| Total Sugars | 17.6 g | ||
| Protein | 141.4 g | 283% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 2749 mg | 211% | |
| Iron | 5.4 mg | 30% | |
| Potassium | 1015 mg | 22% | |
*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.
