Low Sodium Classic Spaghetti Carbonara

Indulge in the rich, comforting flavors of "Low Sodium Classic Spaghetti Carbonara," a heart-healthy twist on the beloved Italian dish. This recipe keeps the indulgence alive while minimizing sodium, thanks to the use of unsalted pancetta and a low-sodium Parmesan substitute. The creamy sauce is achieved through a masterful combination of whisked eggs, egg yolks, and freshly cracked black pepper, without a drop of heavy cream. Crispy pancetta and sautéed garlic add depth, while a dash of reserved pasta water ensures a luscious, velvety coating over perfectly cooked spaghetti. Ready in just 30 minutes, this low sodium carbonara is a quick, wholesome, and satisfying meal that doesn’t compromise on flavor. Garnish with fresh parsley for a pop of color and pair with a crisp side salad for a balanced dinner solution that everyone will love.

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 400 grams Spaghetti
• 1 tablespoon Olive oil
• 150 grams Pancetta, diced (unsalted)
• 2 Garlic cloves, minced
• 2 Eggs
• 2 Egg yolks
• 50 grams Grated Parmesan cheese (low sodium or Parmesan substitute)
• 1 teaspoon Black pepper, freshly cracked
• 2 tablespoons Flat-leaf parsley, chopped (optional)
• 3 liters Water

Directions

Step 1

Fill a large pot with 3 liters of water and bring to a boil. There is no need to add salt as this is a low sodium recipe.

Step 2

While waiting for the water to boil, in a medium bowl, whisk together the eggs, egg yolks, grated Parmesan cheese, and freshly cracked black pepper until well combined and set aside.

Step 3

In a large skillet over medium heat, add the olive oil and diced pancetta. Cook for about 5 minutes, stirring occasionally, until the pancetta is crispy and golden brown.

Step 4

Add the minced garlic to the skillet with the pancetta and sauté for an additional 1-2 minutes, ensuring the garlic does not burn. Remove the skillet from the heat.

Step 5

Once the water in the pot is boiling, add the spaghetti and cook according to the package instructions until al dente, usually about 8-10 minutes.

Step 6

Reserve about 1 cup of the pasta cooking water, then drain the spaghetti in a colander.

Step 7

Quickly transfer the hot spaghetti into the skillet with the pancetta and garlic, tossing to combine.

Step 8

Pour the egg and cheese mixture over the spaghetti in the skillet, tossing constantly to prevent the eggs from scrambling.

Step 9

Gradually add enough reserved pasta water to the skillet as you toss, creating a creamy sauce that coats the spaghetti completely.

Step 10

Serve the spaghetti carbonara immediately, garnished with chopped parsley if desired.

Nutrition Facts

Serving size	(3802.6g)

Amount per serving	% Daily Value*
Calories	1774.0

Total Fat 98.4g	0%
Saturated Fat 36.4g	0%
Polyunsaturated Fat 1.3g
Cholesterol 856mg	0%
Sodium 1754.0mg	0%
Total Carbohydrate 131.0g	0%
Dietary Fiber 8.1g	0%
Total Sugars 4.3g
Protein 82.3g	0%

Vitamin D 118.6IU	0%
Calcium 918.1mg	0%
Iron 10.7mg	0%
Potassium 769.3mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 50.9%

Protein: 18.9%

Carbs: 30.1%