Low Sodium Fettuccine Carbonara
Savor the comforting flavors of this **Low Sodium Fettuccine Carbonara**, a heart-healthy twist on the classic Italian dish. Made with unsalted bacon, creamy egg yolks, and low-sodium Parmesan cheese, this recipe delivers all the indulgent richness of traditional carbonara while keeping sodium levels in check. Featuring perfectly cooked fettuccine coated in a velvety sauce with a hint of garlic and freshly ground black pepper, it’s finished with fresh parsley for a burst of brightness. Quick to prepare in under 35 minutes, this lower-sodium version is ideal for busy weeknights or entertaining guests with dietary considerations. Perfectly balanced and irresistibly creamy, it’s a lighter take on a timeless comfort food favorite!
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Recipe Information
Ingredients
- 12 oz Fettuccine
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
- 4 slices Unsalted bacon, finely chopped
- 4 large Egg yolks
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, finely grated, low-sodium
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped
Instructions
Bring a large pot of water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be cautious not to let the garlic brown.
Add the finely chopped unsalted bacon to the pan. Cook until crisp, stirring occasionally, about 5-7 minutes.
Meanwhile, in a medium bowl, whisk together the egg yolks, heavy cream, and grated low-sodium Parmesan cheese until well combined.
Reduce the heat to low and return the drained fettuccine to the pan with the bacon. Quickly pour in the egg and cream mixture, stirring continuously to coat the pasta evenly.
Gradually add reserved pasta cooking water, a little at a time, while tossing the pasta, until a smooth and creamy sauce forms. The sauce should cling to the fettuccine without being too watery.
Season the pasta with freshly ground black pepper. Toss in the chopped fresh parsley and mix well.
Serve immediately, garnished with additional low-sodium Parmesan cheese and parsley if desired.
Nutrition Facts
Calories |
2104 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 62.9 g | 314% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 995 mg | 332% | |
| Sodium | 461 mg | 20% | |
| Total Carbohydrate | 115.7 g | 42% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 4.3 g | ||
| Protein | 94.9 g | 190% | |
| Vitamin D | 3.0 mcg | 15% | |
| Calcium | 1482 mg | 114% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 961 mg | 20% | |
*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.
