Spaghetti Carbonara with Peas

4 Reviews
From: EatingWell Magazine January/February 2013

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 4 servings

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  • 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

Preparation

  • Active

  • Ready In

  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.
  • 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 information

  • Serving size: about 1 1/2 cups
  • Per serving: 385 calories; 10 g fat(4 g sat); 10 g fiber; 53 g carbohydrates; 23 g protein; 81 mcg folate; 111 mg cholesterol; 6 g sugars; 0 g added sugars; 1647 IU vitamin A; 13 mg vitamin C; 245 mg calcium; 4 mg iron; 621 mg sodium; 320 mg potassium
  • 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 Servings: 3
  • Exchanges: 3 1/2 starch, 1 lean meat, 1/2 medium-fat meat, 1/2 fat

Reviews 4

October 18, 2015
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By: EatingWell User
Delicious and Easy! My husband loves bacon. I loved the flavor, but do not necessarily love the bacon itself. He was happy because he had extra bacon and I was happy because I had a delicious pasta. Pros: Easy to Prepare and Well Received Cons: None
January 13, 2015
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By: EatingWell User
Delicious! This dish was delicious! My husband and I both love pasta alfredo, so this was a nice alternative! I did add some crushed red pepper to the sauce, though, in order to give the dish a bit more of a kick. Otherwise, I followed the recipe as written. It was so quick and simple to put together and we had a wonderful, creamy meal on the table in less than 30 minutes. Pros: Creamy, Cheesy, EASY! Cons: Lacked flavor
February 12, 2013
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By: EatingWell User
my family loved this meal. They love bacon and I don't make it that offen so it was a treat. It was easy and quick...will make again Pros: easy, tasty Cons: feel guilty about eating bacon
January 23, 2013
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By: EatingWell User
Delicious! Both my husband and I loved this meal! I was surprised at how much flavor this had. Making sure the eggs are at room temperature was key to a creamy sauce. I used turkey bacon, minced garlic from a jar and thawed the peas separately on the stove, followed the rest of the recipe as is. So good! Will add this to the rotation. Pros: Easy to make; flavorful Cons: NULL