Jennie Tai
Italian Pasta

This Not That: Pasta Carbonara

Love pasta carbonara, but not the thousands of calories it packs in every bowl? Here’s a healthier, and just as tasty alternative. Swap out the spaghetti for a wheat-based pasta, the normal bacon with extra lean turkey bacon, and instead of mixing the noodles with an egg and garlic cream mixture at the end – let the yolk do the work, and just top it off with a fried egg. Mix in the yolk yourself to cut out over 400 calories alone.

See? Healthy food doesn’t have to be so miserable. 😉

Ingredients:

  • 1 cup of fresh spinach
  • 1/4 cup of peas
  • 1 chopped garlic clove
  • 1 chopped slice of turkey bacon
  • 4 oz. of whole wheat spaghetti
  • 2 tbsp fresh parmesan
  • 1 egg
  • 2 tbsp extra virgin olive oil
  • 2 tsp cayenne pepper (optional)
  • Salt & pepper for seasoning

Directions:

  1. Bring a pot of water to boil for the noodles, and sprinkle a few teaspoons of salt into the water.
  2. Add your noodles, heat for about 10-15 minutes.
  3. Drain the noodles, and set aside.
  4. Heat a separate pan at medium-high heat.
  5. Add 1 tbsp of EVOO to the pan, and add your chopped turkey bacon, garlic and peas.
  6. Season with salt and pepper.
  7. Heat for about 3-5 minutes, and add your spinach.
  8. When the spinach is wilted (which should take less than a minute) turn off the heat, pour it into a bowl, and set aside.
  9. With the pan at medium to high heat, add 1/4 tbsp of EVOO, and fry your egg (sunny side up) with the lid on top.
  10. Mix your noodles, vegetables, and turkey bacon together, and pour it on to a plate.
  11. Top it off with your fried egg, and a few tablespoons of fresh parmesan cheese.

Bon Appétit!

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  • I’ve made a “poor man’s” version of carbonara using instant (white) Macaroni and Cheese, leftover bacon, egg, and peas: most likely much less healthy than regular carbonara and DEFINITELY less healthy than your version, but pretty quick and painless!

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