Low Sodium Classic Pasta Carbonara
Indulge in the rich, creamy flavors of this **Low Sodium Classic Pasta Carbonara**, a lighter twist on the beloved Italian favorite. By swapping traditional pancetta or bacon for low-sodium or unsalted alternatives, this recipe keeps the savory essence of the dish while catering to low-sodium diets. Perfectly al dente spaghetti is tossed with a luscious sauce made from whisked eggs, Pecorino Romano, and Parmesan cheeses, with freshly ground black pepper adding just the right amount of kick. Crispy pancetta and sautéed garlic infuse the pasta with robust flavor, while a sprinkle of fresh parsley adds a vibrant, herby finish. Ready in just 30 minutes, this dish delivers authentic carbonara taste without the salt overload, making it ideal for a balanced yet indulgent weeknight dinner.
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Recipe Information
Ingredients
- 12 ounces Spaghetti
- 3 large Eggs
- 0.75 cups Grated Pecorino Romano cheese
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Freshly ground black pepper
- 2 cloves Garlic
- 4 ounces Low sodium pancetta or unsalted bacon
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley
Instructions
Boil a large pot of water and cook the spaghetti according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the pasta.
In a medium bowl, whisk together the eggs, grated Pecorino Romano, grated Parmesan, and freshly ground black pepper until smooth and well combined.
Peel and finely chop the garlic cloves.
Cut the low sodium pancetta or unsalted bacon into small cubes.
Heat the olive oil in a large skillet over medium heat. Add the pancetta and cook until crispy, about 4-5 minutes. Add the chopped garlic to the skillet and sauté until fragrant, about 1 minute.
Reduce the heat to low and add the hot drained pasta to the skillet with the pancetta and garlic. Toss well to combine.
Remove the skillet from the heat and quickly pour the egg and cheese mixture over the pasta, stirring vigorously until the eggs thicken and coat the pasta. Add reserved pasta water a little at a time if necessary to achieve a creamy sauce.
Garnish with fresh parsley and serve immediately, adjusting the seasoning with additional pepper if desired.
Nutrition Facts
Calories |
2076 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 56.5 g | 282% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 848 mg | 283% | |
| Sodium | 3622 mg | 157% | |
| Total Carbohydrate | 116.2 g | 42% | |
| Dietary Fiber | 7.2 g | 26% | |
| Total Sugars | 3.8 g | ||
| Protein | 132.7 g | 265% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 2568 mg | 198% | |
| Iron | 11.4 mg | 63% | |
| Potassium | 857 mg | 18% | |
*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.
