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. Source: EatingWell Magazine, January/February 2013

EatingWell Test Kitchen


Ingredient Checklist


Instructions Checklist
  • 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.


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 Facts

386 calories; total fat 10.2g 16% DV; saturated fat 4.4g; cholesterol 111mg 37% DV; sodium 621mg 25% DV; potassium 323mg 9% DV; carbohydrates 53.5g 17% DV; fiber 9.9g 40% DV; sugar 6g; protein 23.2g 46% DV; exchange other carbs 4; vitamin a iu 1647IU; vitamin c 13mg; folate 81mcg; calcium 246mg; iron 4mg; magnesium 112mg; thiamin 1mg.

Reviews (1)

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Rating: 3 stars
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 Read More