Skinnygirl Lower Fat Pasta Carbonara
Indulge in the creamy, comforting flavors of classic carbonara without the guilt with this "Skinnygirl Lower Fat Pasta Carbonara"! This lightened-up recipe swaps traditional heavy cream and fatty bacon for protein-packed plain non-fat Greek yogurt and crispy turkey bacon, creating a rich, velvety sauce that satisfies without the extra calories. Whole grain spaghetti provides a hearty, fiber-rich base, while garlic and freshly grated Parmesan cheese lend savory depth to every bite. Ready in just 30 minutes, this dish is a weeknight hero, perfect for anyone craving a healthier twist on an Italian favorite. Garnish with fresh parsley and enjoy this guilt-free comfort food that’s as nutritious as it is delicious! Keywords: lower-fat pasta carbonara, healthy carbonara recipe, turkey bacon pasta, creamy Greek yogurt sauce, quick Italian dinner.
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Recipe Information
Ingredients
- 12 oz Whole grain spaghetti
- 6 slices Turkey bacon
- 2 large Eggs
- 1 cup Plain non-fat Greek yogurt
- 3 tbsp Grated Parmesan cheese
- 1 tbsp Extra virgin olive oil
- 2 cloves Garlic
- 0.5 tsp Kosher salt
- 0.25 tsp Ground black pepper
- 2 tbsp Fresh parsley (optional, for garnish)
Instructions
Bring a large pot of salted water to a boil and cook the spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining the spaghetti, then set aside.
While the pasta cooks, heat a large skillet over medium heat. Add the turkey bacon and cook until it is crispy, about 4-5 minutes per side. Remove the cooked bacon from the skillet, place it on a paper towel to absorb excess grease, and then crumble it into small pieces. Wipe the skillet clean.
In a mixing bowl, whisk together the eggs, Greek yogurt, Parmesan cheese, salt, and black pepper until smooth. Set the mixture aside.
Heat the olive oil in the cleaned skillet over medium heat. Add the minced garlic and sauté for about 1-2 minutes, or until fragrant (be careful not to burn it).
Reduce the heat to low and add the cooked spaghetti to the skillet. Toss to coat the pasta with the garlic-infused olive oil.
Remove the skillet from the heat. Quickly pour the egg and yogurt mixture over the hot pasta, stirring continuously to create a creamy sauce. If the mixture is too thick, gradually add the reserved pasta water, one tablespoon at a time, until the desired consistency is achieved.
Stir the crumbled turkey bacon into the pasta and mix well to distribute evenly.
Divide the pasta among four plates, garnish with fresh parsley if desired, and serve immediately.
Nutrition Facts
Calories |
1160 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.3 g | 62% | |
| Saturated Fat | 13.3 g | 66% | |
| Polyunsaturated Fat | 4.5 g | ||
| Cholesterol | 496 mg | 165% | |
| Sodium | 2133 mg | 93% | |
| Total Carbohydrate | 105.6 g | 38% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 16.0 g | ||
| Protein | 83.9 g | 168% | |
| Vitamin D | 2.8 mcg | 14% | |
| Calcium | 715 mg | 55% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 1540 mg | 33% | |
*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.
