Low Fat Classic Pasta Carbonara
Savor the indulgent flavors of a timeless Italian favorite with this *Low Fat Classic Pasta Carbonara*, a healthier twist on the traditional recipe! Featuring whole wheat spaghetti for added fiber, crispy extra-lean turkey bacon, and a creamy sauce made with reduced-fat Parmesan and skim milk, this dish delivers all the comfort of classic carbonara with a fraction of the fat. The secret lies in gently cooking the sauce with residual heat, ensuring a velvety texture without heavy creams. Ready in just 30 minutes and packed with bold flavors of garlic and freshly ground black pepper, it’s an ideal weeknight dinner that doesn’t compromise on taste or health. Garnish with fresh parsley for a burst of color and enjoy this guilt-free version of a beloved classic! Perfect for pasta lovers seeking a lighter alternative.
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Ingredients
- 12 ounces Whole wheat spaghetti
- 6 slices Extra-lean turkey bacon
- 2 cloves Garlic cloves, chopped
- 2 Large eggs
- 2 Egg yolks
- 0.5 cup Reduced-fat grated Parmesan cheese
- 0.5 cup Skim milk
- 0.5 teaspoon Freshly ground black pepper
- 0.25 teaspoon Salt
- 2 tablespoons Fresh parsley, chopped
Directions
Step 1
Bring a large pot of salted water to a boil over high heat. Add the whole wheat spaghetti and cook according to package instructions until al dente, about 8-10 minutes. Reserve 1 cup of the pasta water and then drain the pasta.
Step 2
While the pasta is cooking, cut the turkey bacon into small pieces. Heat a large non-stick skillet over medium heat. Add the turkey bacon and sauté for 5-7 minutes, or until crispy. Add the chopped garlic and cook for an additional 1-2 minutes, until fragrant but not browned. Remove the skillet from heat.
Step 3
In a large bowl, whisk together the eggs, egg yolks, reduced-fat Parmesan cheese, skim milk, freshly ground black pepper, and salt until well combined.
Step 4
Immediately add the hot, drained pasta to the skillet with the bacon and garlic. Toss to combine and ensure the pasta is well coated with the bacon's flavor.
Step 5
Slowly pour the egg mixture over the pasta while continuously tossing (this will cook the eggs gently with residual heat from the pasta), creating a creamy sauce. If the sauce is too thick, add a little of the reserved pasta water, a tablespoon at a time, to reach your desired consistency.
Step 6
Serve immediately, garnished with chopped fresh parsley and extra Parmesan cheese if desired.
Nutrition Facts
| Serving size | (815.5g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1384.7 |
| Total Fat 62.8g | 0% |
| Saturated Fat 32.2g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 923.7mg | 0% |
| Sodium 3735.9mg | 0% |
| Total Carbohydrate 102.8g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 9.6g | |
| Protein 124.1g | 0% |
| Vitamin D 170.3IU | 0% |
| Calcium 1775.7mg | 0% |
| Iron 9.4mg | 0% |
| Potassium 1447.6mg | 0% |
Source of Calories