Spaghetti Carbonara with Peas for Two

Spaghetti Carbonara with Peas for Two

1 Review
From: EatingWell Magazine, January/February 2013

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.

Ingredients 2 servings

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  • 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)
  • ¼ cup finely shredded Parmesan cheese plus 2 tablespoons, divided
  • ⅛ teaspoon salt
  • ⅛ teaspoon freshly ground pepper


  • 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 egg, ¼ 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 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.
  • 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 1½ cups
  • Per serving: 386 calories; 10 g fat(4 g sat); 10 g fiber; 54 g carbohydrates; 23 g protein; 81 mcg folate; 111 mg cholesterol; 6 g sugars; 0 g added sugars; 1,647 IU vitamin A; 13 mg vitamin C; 246 mg calcium; 4 mg iron; 621 mg sodium; 323 mg potassium
  • Nutrition Bonus: Vitamin A (33% daily value), Calcium (25% dv), Iron (22% dv), Vitamin C (22% dv), Folate (20% dv)
  • Carbohydrate Servings:
  • Exchanges: 3½ starch, 1 lean meat, ½ medium-fat meat, ½ fat

Reviews 1

April 24, 2013
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By: leslie.kna
Good, but lackluster flavor This was fairly good but didn't have quite enough flavor. The sauce didn't thicken enough leaving it a bit watery. Next time I'll put in less of the reserved water and maybe put in more cheese. It was also a little overwhelmed by the peas. I think three quarters of a cup would be better than an entire one. With a few tweaks it could definitely be great. Pros: Filling Cons: Sauce didn't thicken enough
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