Low Sodium Classic Spaghetti Carbonara
Savor the indulgent flavors of a Low Sodium Classic Spaghetti Carbonara, a heart-healthier twist on the beloved Italian pasta dish. This recipe swaps traditional high-sodium ingredients for unsalted pancetta and low-sodium Parmesan, allowing you to enjoy the creamy richness without compromising on taste. Perfectly al dente spaghetti is tossed with a silky sauce made from eggs, egg yolks, cracked black pepper, and cheese, while crispy pancetta and fragrant garlic add depth and texture. A splash of reserved pasta water ensures the sauce elegantly coats every strand, making each bite irresistibly creamy. Ready in just 30 minutes, this wholesome carbonara is the ultimate comfort food for anyone seeking lower sodium options without sacrificing authenticity. Serve it with a sprinkle of fresh parsley for a vibrant finish!
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Recipe Information
Ingredients
- 400 grams Spaghetti
- 1 tablespoon Olive oil
- 150 grams Pancetta, diced (unsalted)
- 2 Garlic cloves, minced
- 2 Eggs
- 2 Egg yolks
- 50 grams Grated Parmesan cheese (low sodium or Parmesan substitute)
- 1 teaspoon Black pepper, freshly cracked
- 2 tablespoons Flat-leaf parsley, chopped (optional)
- 3 liters Water
Instructions
Fill a large pot with 3 liters of water and bring to a boil. There is no need to add salt as this is a low sodium recipe.
While waiting for the water to boil, in a medium bowl, whisk together the eggs, egg yolks, grated Parmesan cheese, and freshly cracked black pepper until well combined and set aside.
In a large skillet over medium heat, add the olive oil and diced pancetta. Cook for about 5 minutes, stirring occasionally, until the pancetta is crispy and golden brown.
Add the minced garlic to the skillet with the pancetta and sauté for an additional 1-2 minutes, ensuring the garlic does not burn. Remove the skillet from the heat.
Once the water in the pot is boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes.
Reserve about 1 cup of the pasta cooking water, then drain the spaghetti in a colander.
Quickly transfer the hot spaghetti into the skillet with the pancetta and garlic, tossing to combine.
Pour the egg and cheese mixture over the spaghetti in the skillet, tossing constantly to prevent the eggs from scrambling.
Gradually add enough reserved pasta water to the skillet as you toss, creating a creamy sauce that coats the spaghetti completely.
Serve the spaghetti carbonara immediately, garnished with chopped parsley if desired.
Nutrition Facts
Calories |
1774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.4 g | 126% | |
| Saturated Fat | 36.4 g | 182% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 856 mg | 285% | |
| Sodium | 1754 mg | 76% | |
| Total Carbohydrate | 131.0 g | 48% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 4.3 g | ||
| Protein | 82.3 g | 165% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 918 mg | 71% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 769 mg | 16% | |
*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.
