Low Sodium Fettuccine Carbonara
Savor the rich and creamy flavors of this *Low Sodium Fettuccine Carbonara*, a heart-smart twist on the Italian classic. Crafted with unsalted bacon, low-sodium Parmesan cheese, and a luscious sauce made from egg yolks and heavy cream, this recipe delivers indulgence without overwhelming sodium levels. The dish showcases perfectly al dente fettuccine tossed with crispy bacon, fragrant garlic, and a velvety, pepper-spiced sauce that's lightened with reserved pasta water for the ideal consistency. Finished with a sprinkle of fresh parsley, this healthier carbonara is perfect for a cozy family dinner or a special occasion. Ready in just 35 minutes, it's a quick and satisfying way to enjoy a classic comfort food while keeping balanced nutrition in mind.
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Ingredients
- 12 oz Fettuccine
- 1 tbsp Olive oil
- 3 cloves Garlic, minced
- 4 slices Unsalted bacon, finely chopped
- 4 large Egg yolks
- 0.5 cup Heavy cream
- 0.5 cup Parmesan cheese, finely grated, low-sodium
- 0.5 tsp Black pepper, freshly ground
- 2 tbsp Fresh parsley, chopped
Directions
Step 1
Bring a large pot of water to a boil. Cook the fettuccine according to package instructions until al dente. Reserve 1 cup of the pasta cooking water and then drain the pasta.
Step 2
In a large pan, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant. Be cautious not to let the garlic brown.
Step 3
Add the finely chopped unsalted bacon to the pan. Cook until crisp, stirring occasionally, about 5-7 minutes.
Step 4
Meanwhile, in a medium bowl, whisk together the egg yolks, heavy cream, and grated low-sodium Parmesan cheese until well combined.
Step 5
Reduce the heat to low and return the drained fettuccine to the pan with the bacon. Quickly pour in the egg and cream mixture, stirring continuously to coat the pasta evenly.
Step 6
Gradually add reserved pasta cooking water, a little at a time, while tossing the pasta, until a smooth and creamy sauce forms. The sauce should cling to the fettuccine without being too watery.
Step 7
Season the pasta with freshly ground black pepper. Toss in the chopped fresh parsley and mix well.
Step 8
Serve immediately, garnished with additional low-sodium Parmesan cheese and parsley if desired.
Nutrition Facts
| Serving size | (739.0g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2103.7 |
| Total Fat 132.8g | 0% |
| Saturated Fat 62.9g | 0% |
| Polyunsaturated Fat 1.3g | |
| Cholesterol 995.4mg | 0% |
| Sodium 460.9mg | 0% |
| Total Carbohydrate 115.7g | 0% |
| Dietary Fiber 5.2g | 0% |
| Total Sugars 4.3g | |
| Protein 94.9g | 0% |
| Vitamin D 120.8IU | 0% |
| Calcium 1482.2mg | 0% |
| Iron 7.9mg | 0% |
| Potassium 961.0mg | 0% |
Source of Calories