Spaghetti Carbonara with Peas for Two

January/February 2013

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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.

Spaghetti Carbonara with Peas for Two

Makes: 2 servings, about 1 1/2 cups each

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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)
  • 1/4 cup finely shredded Parmesan cheese plus 2 tablespoons, divided
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground pepper


  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, 1/4 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.

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.


Per serving: 386 calories; 10 g fat (4 g sat, 4 g mono); 111 mg cholesterol; 54 g carbohydrates; 0 g added sugars; 23 g protein; 10 g fiber; 659 mg sodium; 323 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%).

Carbohydrate Servings: 3

Exchanges: 3 1/2 starch, 1 lean meat, 1/2 medium-fat meat, 1/2 fat

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Recipe Categories

Ease of Preparation
Type of Dish
Main dish, meat
Total Time
30 minutes or less
Main Ingredient
Preparation/ Technique
Health & Diet Considerations
High calcium
High fiber

January/February 2013
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