Spaghetti Carbonara with Peas for Two
Our healthy spaghetti carbonara recipe for two is lower in calories and fat than a traditional spaghetti carbonara recipe, plus it boasts more than 9 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: 2 servings, about 1 1/2 cups each
Active Time: 30
Total Time: 30
- 4 ounces whole-wheat spaghetti
- 1 cup frozen peas, thawed
- 2 small cloves garlic, minced
- 2 strips thick-cut bacon
- 1 large egg, at room temperature (see Tip)
- 1/4 cup finely shredded Parmesan cheese plus 2 tablespoons, divided
- 1/8 teaspoon salt
- 1/8 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 egg, 1/4 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 6 tablespoons of the water. Immediately stir the pasta, peas and the 6 tablespoons water into the egg mixture, stirring quickly so the egg doesn’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%).
Carbohydrate Serving 3
Exchanges 3 1/2 starch, 1 lean meat, 1/2 medium-fat meat, 1/2 fat
From EatingWell January/February 2013