Low Fat Buldak Carbonara
Elevate your pasta night with this irresistible Low Fat Buldak Carbonara, a lighter take on the classic fusion dish that combines the fiery flavors of Korean buldak with creamy Italian carbonara. This recipe swaps traditional high-fat ingredients for low-fat milk, light cream cheese, and whole wheat spaghetti, delivering a healthier yet equally indulgent experience. Gochujang, a Korean chili paste, lends its signature spicy-sweet kick to the velvety sauce, while ingredients like garlic powder, onion powder, and reduced-sodium soy sauce enhance the dish with layers of umami. Ready in just 30 minutes, this protein-packed pasta is perfect for busy weeknights or a casual dinner with friends. Serve it hot, topped with a sprinkle of grated parmesan and fresh parsley for a vibrant, flavor-forward finish. Whether you're looking for a low-fat pasta recipe, a creative buldak-inspired dish, or simply something new to try, this Low Fat Buldak Carbonara is sure to impress.
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Ingredients
- 250 g whole wheat spaghetti
- 250 ml low-fat milk
- 100 g light cream cheese
- 2 egg yolks
- 2 tbsp gochujang (Korean chili paste)
- 1 tbsp reduced-sodium soy sauce
- 1 tsp garlic powder
- 1 tsp onion powder
- 0.5 tsp black pepper
- 1 as needed olive oil spray
- 25 g light parmesan cheese, grated
- 2 tbsp fresh parsley, chopped
Directions
Step 1
Fill a large pot with salted water and bring it to a boil. Cook the whole wheat spaghetti according to the package instructions until al dente. Reserve 1/2 cup of pasta water, then drain the rest.
Step 2
In a medium saucepan over low heat, combine the low-fat milk and light cream cheese. Whisk until the cream cheese is fully melted and the mixture is smooth.
Step 3
In a bowl, whisk together egg yolks, gochujang, reduced-sodium soy sauce, garlic powder, onion powder, and black pepper. Slowly pour this mixture into the saucepan with the creamy mixture, stirring constantly.
Step 4
Continue to cook on low heat, stirring constantly, until the sauce thickens slightly. Ensure the heat is low enough to prevent the eggs from scrambling.
Step 5
Spray a non-stick skillet with olive oil spray and warm over medium heat. Toss the cooked spaghetti with the creamy buldak sauce in the skillet. Add a splash of reserved pasta water if the sauce is too thick.
Step 6
Remove from heat and toss in the light parmesan cheese until everything is well combined.
Step 7
Plate the pasta and garnish with chopped fresh parsley before serving.
Nutrition Facts
| Serving size | (718.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 950.1 |
| Total Fat 40.3g | 0% |
| Saturated Fat 21.0g | 0% |
| Polyunsaturated Fat 0.7g | |
| Cholesterol 468mg | 0% |
| Sodium 2190.6mg | 0% |
| Total Carbohydrate 109.6g | 0% |
| Dietary Fiber 13.9g | 0% |
| Total Sugars 26.0g | |
| Protein 47.5g | 0% |
| Vitamin D 153.6IU | 0% |
| Calcium 895.4mg | 0% |
| Iron 5.9mg | 0% |
| Potassium 1040.4mg | 0% |
Source of Calories