Spaghetti Carbonara

By Ellie

6 Person

30 Minutes

386 Calories

Our healthy spaghetti carbonara recipe for two is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts more than 9 grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you're concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.

Ingredients

⅛ tsp. freshly ground pepper
⅛ tsp. salt
¼ cup finely shredded Parmesan cheese plus 2 tablespoons, divided
1 large egg, at room temperature
2 strips thick-cut bacon
2 small cloves garlic, minced
1 cup frozen peas, thawed
4 oz. whole-wheat spaghetti

Method

01

Bring a large saucepan of water to a boil. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic.
02

Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Scrape the bacon drippings into a large bowl; add egg, ¼ cup Parmesan, salt and pepper and whisk until combined.
03

Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 6 tablespoons of the water. Immediately stir the pasta, peas and the 6 tablespoons water into the egg mixture, stirring quickly so the egg doesn't scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with 1 tablespoon of the remaining cheese.
04

To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

Related Tags

Spaghetti Carbonara

4.2

( By Ellie )

01 Information

Grade easy
Serving 6 servings
Calorie 386 Kcal
Prep Time 20 Mins
Cook Time 10 Mins
Total Time 30 Mins

02 Ingredients

⅛ tsp. freshly ground pepper

⅛ tsp. salt

¼ cup finely shredded Parmesan cheese plus 2 tablespoons, divided

1 large egg, at room temperature

2 strips thick-cut bacon

2 small cloves garlic, minced

1 cup frozen peas, thawed

4 oz. whole-wheat spaghetti

03 Method

Step 1

Bring a large saucepan of water to a boil. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic.

Step 2

Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Scrape the bacon drippings into a large bowl; add egg, ¼ cup Parmesan, salt and pepper and whisk until combined.

Step 3

Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 6 tablespoons of the water. Immediately stir the pasta, peas and the 6 tablespoons water into the egg mixture, stirring quickly so the egg doesn't scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with 1 tablespoon of the remaining cheese.

Step 4

To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.

04 Author