Low Sodium Classic Carbonara Sauce
Indulge in the creamy, savory goodness of this **Low Sodium Classic Carbonara Sauce**, a heart-healthy twist on the traditional Italian favorite. Made with **unsalted pancetta**, **low-sodium Parmesan cheese**, and **whole wheat spaghetti**, this recipe delivers all the rich, indulgent flavors of carbonara without the excess salt. The silky sauce is created by combining freshly whisked eggs, an extra yolk, and a touch of reserved pasta water, ensuring a perfectly velvety finish. The inclusion of minced garlic, freshly ground black pepper, and a sprinkle of fresh parsley adds vibrant layers of flavor while keeping the sodium content in check. With just **15 minutes of prep time** and a total cook time of under 40 minutes, this easy-to-make sauce is ideal for a quick yet satisfying dinner for four. Perfect for those seeking a healthier yet uncompromisingly delicious pasta night!
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Recipe Information
Ingredients
- 150 grams unsalted pancetta
- 3 large eggs
- 1 egg yolk
- 80 grams grated low-sodium Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 400 grams whole wheat spaghetti
- 1 clove minced garlic
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh parsley
Instructions
Bring a large pot of water to a rolling boil for the spaghetti. Do not add salt to the water.
In a mixing bowl, whisk together the eggs, egg yolk, and grated low-sodium Parmesan cheese until well combined. Add freshly ground black pepper and set aside.
Cut the unsalted pancetta into small cubes. Heat a large skillet over medium heat and add the olive oil.
Once the oil is shimmering, add the pancetta cubes to the skillet. Cook until the pancetta is golden brown and crisp, about 5-6 minutes. Add the minced garlic and cook for an additional 1 minute. Remove the skillet from the heat.
Meanwhile, cook the whole wheat spaghetti in the boiling water according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the spaghetti.
Immediately add the hot spaghetti into the skillet with the pancetta and garlic, tossing quickly to coat the pasta in the rendered fat.
Pour the egg and cheese mixture over the hot pasta, stirring quickly to create a creamy sauce. Add reserved pasta water a little at a time to reach the desired consistency.
Serve immediately, garnished with chopped fresh parsley and additional black pepper if desired.
Nutrition Facts
Calories |
1826 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 113.8 g | 146% | |
| Saturated Fat | 42.5 g | 212% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 864 mg | 288% | |
| Sodium | 620 mg | 27% | |
| Total Carbohydrate | 116.6 g | 42% | |
| Dietary Fiber | 19.3 g | 69% | |
| Total Sugars | 4.6 g | ||
| Protein | 92.6 g | 185% | |
| Vitamin D | 3.5 mcg | 17% | |
| Calcium | 1117 mg | 86% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 1420 mg | 30% | |
*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.
