Low Fat Spaghetti Carbonara
Indulge in the comforting flavors of a classic Italian favorite with this Low Fat Spaghetti Carbonara—a lighter, guilt-free twist on the original recipe! This dish combines whole wheat spaghetti with a creamy sauce made from protein-packed low-fat Greek yogurt, fluffy egg whites, and just a touch of Parmesan cheese for that signature umami kick. Crispy turkey bacon and fragrant garlic add a savory depth of flavor, while olive oil keeps it heart-healthy. Ready in just 25 minutes and perfect for a quick weeknight dinner, this balanced and satisfying meal is ideal for those seeking a lower-fat alternative without sacrificing taste. Garnish with fresh parsley for an extra touch of elegance, and enjoy a wholesome, nutrient-rich carbonara that’s as good for your waistline as it is for your taste buds! Keywords: low fat spaghetti carbonara, healthy carbonara recipe, lighter pasta recipes, quick weeknight dinner, guilt-free pasta dishes.
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Ingredients
- 300 g Whole wheat spaghetti
- 150 g Low-fat Greek yogurt (plain, unsweetened)
- 2 large Egg whites
- 30 g Grated Parmesan cheese
- 4 slices Turkey bacon
- 2 cloves Garlic
- 1 teaspoon Olive oil
- 0.5 teaspoon Salt
- 0.5 teaspoon Freshly ground black pepper
- 2 tablespoons Fresh parsley (optional, for garnish)
Directions
Step 1
Bring a large pot of salted water to a boil. Cook the whole wheat spaghetti according to package instructions until al dente. Reserve 1/2 cup of the pasta water before draining.
Step 2
While the pasta is cooking, prepare the sauce. In a medium mixing bowl, whisk together the low-fat Greek yogurt, egg whites, grated Parmesan cheese, salt, and black pepper. Set aside.
Step 3
Heat a non-stick skillet over medium heat and add the olive oil. Dice the turkey bacon into small pieces and add it to the skillet. Cook for 4-5 minutes until crisp, then reduce the heat to low.
Step 4
Mince the garlic cloves and add them to the skillet with the turkey bacon. Cook for an additional 1-2 minutes, stirring frequently, until fragrant. Remove the skillet from heat.
Step 5
Once the pasta is drained, immediately transfer it to the skillet with the turkey bacon and garlic. Toss to combine.
Step 6
Quickly pour the yogurt and egg white mixture over the hot pasta, stirring continuously to coat the spaghetti evenly. The residual heat from the pasta will cook the eggs and create a creamy sauce. If the sauce is too thick, gradually add the reserved pasta water, 1 tablespoon at a time, until the desired creaminess is achieved.
Step 7
Serve the spaghetti carbonara immediately, garnished with chopped fresh parsley if desired. Enjoy your low-fat, guilt-free version of this classic dish!
Nutrition Facts
| Serving size | (615.4g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 927.4 |
| Total Fat 38.1g | 0% |
| Saturated Fat 13.0g | 0% |
| Polyunsaturated Fat 4.4g | |
| Cholesterol 107.3mg | 0% |
| Sodium 2748.7mg | 0% |
| Total Carbohydrate 91.6g | 0% |
| Dietary Fiber 14.0g | 0% |
| Total Sugars 9.2g | |
| Protein 58.6g | 0% |
| Vitamin D 21.1IU | 0% |
| Calcium 580.5mg | 0% |
| Iron 5.6mg | 0% |
| Potassium 1071.5mg | 0% |
Source of Calories