Spaghetti Carbonara with Peas

3.7 (68)
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


  • 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


  1. 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.
  2. 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.
  3. 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

calories 385
fat 10 g (4 g sat, 4 g mono)
cholesterol 111 mg
carbohydrates 53 g
protein 23 g
fiber 10 g
sodium 659 mg
potassium 320 mg

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