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.
- By: EatingWell Test Kitchen
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Adjust
US
Metric
Nutrition per serving may change if servings are adjusted.
- 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
No comments:
Post a Comment