Low Sodium Classic Carbonara Sauce
Indulge in the creamy comfort of Low Sodium Classic Carbonara Sauce, a heart-friendly twist on the Italian favorite that doesn't skimp on flavor. This recipe combines the rich, savory essence of unsalted pancetta and garlic with a velvety sauce made from eggs and low-sodium Parmesan cheese, creating a lighter yet authentic carbonara experience. Tossed with wholesome whole wheat spaghetti, the pasta is coated in a perfectly balanced sauce, elevated by a hint of freshly ground black pepper and garnished with vibrant parsley. Ready in just 35 minutes, this dish is a quick and satisfying option that suits health-conscious food lovers, perfect for weeknight dinners or casual gatherings. Enjoy all the decadence of classic carbonara with less sodium and more nourishment!
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Ingredients
- 150 grams unsalted pancetta
- 3 large eggs
- 1 egg yolk
- 80 grams grated low-sodium Parmesan cheese
- 1 teaspoon freshly ground black pepper
- 400 grams whole wheat spaghetti
- 1 clove minced garlic
- 1 tablespoon extra virgin olive oil
- 2 tablespoons chopped fresh parsley
Directions
Step 1
Bring a large pot of water to a rolling boil for the spaghetti. Do not add salt to the water.
Step 2
In a mixing bowl, whisk together the eggs, egg yolk, and grated low-sodium Parmesan cheese until well combined. Add freshly ground black pepper and set aside.
Step 3
Cut the unsalted pancetta into small cubes. Heat a large skillet over medium heat and add the olive oil.
Step 4
Once the oil is shimmering, add the pancetta cubes to the skillet. Cook until the pancetta is golden brown and crisp, about 5-6 minutes. Add the minced garlic and cook for an additional 1 minute. Remove the skillet from the heat.
Step 5
Meanwhile, cook the whole wheat spaghetti in the boiling water according to the package instructions until al dente. Reserve 1 cup of the pasta water, then drain the spaghetti.
Step 6
Immediately add the hot spaghetti into the skillet with the pancetta and garlic, tossing quickly to coat the pasta in the rendered fat.
Step 7
Pour the egg and cheese mixture over the hot pasta, stirring quickly to create a creamy sauce. Add reserved pasta water a little at a time to reach the desired consistency.
Step 8
Serve immediately, garnished with chopped fresh parsley and additional black pepper if desired.
Nutrition Facts
| Serving size | (836.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1826.1 |
| Total Fat 113.8g | 0% |
| Saturated Fat 42.5g | 0% |
| Cholesterol 863.5mg | 0% |
| Sodium 620.1mg | 0% |
| Total Carbohydrate 116.6g | 0% |
| Dietary Fiber 19.3g | 0% |
| Total Sugars 4.6g | |
| Protein 92.6g | 0% |
| Vitamin D 138.2IU | 0% |
| Calcium 1117.0mg | 0% |
| Iron 11.4mg | 0% |
| Potassium 1419.9mg | 0% |
Source of Calories