Spaghetti Carbonara with Peas

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.

Ingredients

  • whole-wheat spaghetti
    8 oz
  • frozen peas

    thawed

    2 c
  • garlic

    minced

    3 cloves
  • strips thick-cut bacon
    4
  • eggs

    at room temperature, see tip

    2 large
  • finely shredded parmesan cheese

    divided

    ¾ c
  • salt
    ¼ tsp
  • freshly ground pepper
    ¼ tsp

Directions

  1. 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. 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. 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.

Spaghetti Carbonara with Peas

Spaghetti Carbonara with Peas

385 cal

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About this Recipe

Craving creamy carbonara but looking for a lighter, more nutritious option? This Spaghetti Carbonara with Peas delivers all the rich, comforting flavors you love, thoughtfully reimagined for a healthier approach.Our unique take on carbonara makes a few smart swaps, elevating this beloved Italian classic. By using whole-wheat spaghetti, this recipe significantly boosts the fiber content by an impressive 9 grams per serving compared to traditional versions. The addition of sweet, tender peas not only brightens the dish but also contributes to its lower calorie and fat profile, without sacrificing any of that signature indulgence.Prepare your palate for a truly satisfying bowl of Spaghetti Carbonara with Peas that feels both decadent and nourishing. You'll experience the lusciously velvety sauce clinging to every strand of whole-wheat pasta, beautifully balanced by savory, crisp bits of thick-cut bacon. Each bite offers delightful bursts of sweetness from the thawed frozen peas, complemented by the rich, salty notes of finely shredded Parmesan cheese. This dish promises to be a complete and deeply flavorful meal, proving that healthy eating can still be incredibly comforting. It's important to note that the eggs in this sauce are not fully cooked; if this is a concern, we recommend using pasteurized-in-the-shell eggs for peace of mind.For the most robust and authentic taste, we highly recommend selecting Parmigiano-Reggiano cheese as specified. While the recipe calls for 2 cups of frozen peas, you can adjust this amount slightly to suit your preference, adding more for extra sweetness and fiber.Perfect for a comforting weeknight dinner, this Spaghetti Carbonara with Peas stands proudly as a complete and satisfying meal on its own.

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