Low Sodium Spaghetti Carbonara
Indulge guilt-free with this Low Sodium Spaghetti Carbonara—a heart-healthy twist on the Italian classic that doesn’t skimp on flavor. Made with no-salt-added spaghetti and unsalted pancetta or low-sodium turkey bacon, this dish keeps sodium levels in check while delivering a creamy, satisfying bite. Light olive oil and fresh minced garlic bring a delicate, aromatic foundation, enhanced by a rich sauce of whisked eggs, low-sodium Parmesan, and ground black pepper, all perfectly clinging to the al dente pasta. A sprinkle of fresh parsley adds a pop of color and a hint of brightness. Whether you’re watching your salt intake or just seeking a lighter version of the beloved carbonara, this quick and easy recipe cooks up in only 30 minutes and serves as the ultimate comfort food without compromise. Perfect for busy weeknights or an impressive lunch, this dish prioritizes flavor, nutrition, and simplicity.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 12 ounces No-salt-added spaghetti
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 4 ounces Unsalted pancetta or low-sodium turkey bacon, diced
- 2 Large eggs
- 1 cup Grated Parmesan cheese (low sodium or homemade)
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Instructions
Bring a large pot of water to a boil. Do not add salt to the water to keep the dish low sodium. Cook the no-salt-added spaghetti according to package instructions until al dente, then reserve 1 cup of pasta water before draining the spaghetti.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced unsalted pancetta or low-sodium turkey bacon and cook it until it becomes crispy, about 5-7 minutes.
Add the minced garlic to the skillet and sauté for about 1 minute, stirring frequently to prevent burning. Remove the skillet from heat and set aside.
In a small bowl, whisk together the eggs, grated Parmesan cheese, and ground black pepper. Set this mixture aside.
Return the drained spaghetti to the skillet with the pancetta and garlic. Quickly pour the egg and cheese mixture over the pasta, tossing everything together while the pasta is still hot. The residual heat from the pasta will cook the eggs and form a creamy sauce. If needed, slowly add the reserved pasta water a little at a time to loosen the sauce to your desired consistency.
Taste and adjust the flavors. Keep in mind that avoiding added salt preserves the low-sodium nature of the dish.
Transfer the carbonara to serving plates and garnish with fresh parsley if desired. Serve immediately and enjoy!
Nutrition Facts
Calories |
2352 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.3 g | 180% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 2394 mg | 104% | |
| Total Carbohydrate | 120.4 g | 44% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 2.7 g | ||
| Protein | 146.6 g | 293% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 2724 mg | 210% | |
| Iron | 7.2 mg | 40% | |
| Potassium | 1007 mg | 21% | |
*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.
