Spaghetti Carbonara with Peas
Our healthy spaghetti carbonara recipe is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts 9 more grams of fiber per serving from whole-wheat pasta. For the best flavor, use Parmigiano-Reggiano cheese. The eggs in the sauce are not fully cooked; if you’re concerned about consuming undercooked eggs, use pasteurized-in-the-shell eggs in this spaghetti carbonara recipe.Yield: 4 servings, about 1 1/2 cups each
Active Time: 30
Total Time: 30 Add to Lose It
- 8 ounces whole-wheat spaghetti
- 2 cups frozen peas, thawed
- 3 cloves garlic, minced
- 4 strips thick-cut bacon
- 2 large eggs, at room temperature (see Tip)
- 3/4 cup finely shredded Parmesan cheese, divided
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground pepper
- Bring a large saucepan of water to a boil. Add spaghetti and cook until just tender, 8 to 10 minutes or according to package directions. About 3 minutes before it is done, stir in peas and garlic.
- Meanwhile, cook bacon in a nonstick skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain. Scrape the bacon drippings into a large bowl; add eggs, 1/2 cup Parmesan, salt and pepper and whisk until combined.
- Chop the bacon and add to the egg mixture. When the pasta and peas are done, drain, reserving 3/4 cup of the water. Immediately stir the pasta, peas and the 3/4 cup water into the egg mixture, stirring quickly so the eggs don’t scramble. Let stand 5 minutes, stirring occasionally, to thicken the sauce. Serve each portion topped with 1 tablespoon of the remaining cheese.
Tips & Notes
- Tip: To bring eggs to room temperature, either set them out on the counter for 15 minutes or submerge them (in the shell) in a bowl of lukewarm (not hot) water for 5 minutes.
Nutrition Per Serving
|fat||10 g (4 g sat, 4 g mono)|
Nutrition Bonus Vitamin A (33% daily value), Magnesium (28% dv), Calcium (25% dv), Iron & Vitamin C (22% dv), Folate (21% dv), Zinc (20% dv).
Carbohydrate Serving 3
Exchanges 3 1/2 starch, 1 lean meat, 1/2 medium-fat meat, 1/2 fat
From EatingWell January/February 2013