Low Sodium Spaghetti Carbonara
Savor the rich, creamy flavors of this Low Sodium Spaghetti Carbonara, a heart-healthy twist on the classic Italian favorite. Made with no-salt-added spaghetti, unsalted pancetta or low-sodium turkey bacon, and a luscious egg-and-Parmesan sauce, this recipe proves you can indulge without compromising on flavor. The key is allowing the residual heat of the pasta to create a velvety, salt-free sauce, while garlic and freshly ground black pepper elevate every bite. Ready in just 30 minutes, this dish is perfect for a quick weeknight dinner or an elegant, healthy meal. Garnish with fresh parsley for a burst of color and serve piping hot for a delicious low-sodium pasta experience everyone will love.
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Ingredients
- 12 ounces No-salt-added spaghetti
- 2 tablespoons Olive oil
- 3 Garlic cloves, minced
- 4 ounces Unsalted pancetta or low-sodium turkey bacon, diced
- 2 Large eggs
- 1 cup Grated Parmesan cheese (low sodium or homemade)
- 0.5 teaspoons Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional)
Directions
Step 1
Bring a large pot of water to a boil. Do not add salt to the water to keep the dish low sodium. Cook the no-salt-added spaghetti according to package instructions until al dente, then reserve 1 cup of pasta water before draining the spaghetti.
Step 2
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the diced unsalted pancetta or low-sodium turkey bacon and cook it until it becomes crispy, about 5-7 minutes.
Step 3
Add the minced garlic to the skillet and sauté for about 1 minute, stirring frequently to prevent burning. Remove the skillet from heat and set aside.
Step 4
In a small bowl, whisk together the eggs, grated Parmesan cheese, and ground black pepper. Set this mixture aside.
Step 5
Return the drained spaghetti to the skillet with the pancetta and garlic. Quickly pour the egg and cheese mixture over the pasta, tossing everything together while the pasta is still hot. The residual heat from the pasta will cook the eggs and form a creamy sauce. If needed, slowly add the reserved pasta water a little at a time to loosen the sauce to your desired consistency.
Step 6
Taste and adjust the flavors. Keep in mind that avoiding added salt preserves the low-sodium nature of the dish.
Step 7
Transfer the carbonara to serving plates and garnish with fresh parsley if desired. Serve immediately and enjoy!
Nutrition Facts
| Serving size | (832.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2351.6 |
| Total Fat 140.3g | 0% |
| Saturated Fat 62.8g | 0% |
| Polyunsaturated Fat 2.7g | |
| Cholesterol 595.9mg | 0% |
| Sodium 2393.9mg | 0% |
| Total Carbohydrate 120.4g | 0% |
| Dietary Fiber 6.8g | 0% |
| Total Sugars 2.7g | |
| Protein 146.6g | 0% |
| Vitamin D 175.2IU | 0% |
| Calcium 2723.9mg | 0% |
| Iron 7.2mg | 0% |
| Potassium 1007.4mg | 0% |
Source of Calories