Spaghetti Carbonara with Peas for Two
From EatingWell: 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.
- 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
- 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.
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
More From EatingWell
If you're looking for an easy, healthy meal idea for dinner...
Whether you’re celebrating Cinco de Mayo or throwing a...
Few things are closer to perfection than the first sweet...
Trying to clean up your diet? These low-calorie recipes are...
Make your own pickles! Get the most out of summer’s bounty by...
Whether you’re packing a healthy snack for yourself or your...
This Memorial Day, throw a barbecue or picnic with these...
Try making a healthy summer dip recipe or summer salsa recipe...
You won’t waste half a day’s worth—or more—of calories with...
Whether you're looking for a quick breakfast or a refreshing...
Fresh seasonal produce offers plenty of reasons to try one of...
Barbecue sauce, rubs and marinades are easy, healthy ways to...
Everyone loves a good, juicy burger recipe! But hamburgers...
As delicious as eating healthy can be, we all still crave our...
Whether grilled, seared, broiled, baked or made into burgers...
These easy weeknight suppers are inspired by the bountiful...
- Ease of Preparation
- Total Time
- 30 minutes or less
- Main Ingredient
- Preparation/ Technique
- January/February 2013