By Joanna Jerowsky
Whole Wheat Spaghetti Carbonara
3 steps
Prep:12minCook:12min
Bacon and eggs never tasted so good! This lightened up version of a classic couldn’t be easier to whip up
Updated at: Thu, 17 Aug 2023 12:08:16 GMT
Nutrition balance score
Great
Glycemic Index
40
Low
Glycemic Load
13
Moderate
Nutrition per serving
Calories231.4 kcal (12%)
Total Fat4.7 g (7%)
Carbs34.1 g (13%)
Sugars1.3 g (1%)
Protein15.5 g (31%)
Sodium523.5 mg (26%)
Fiber4.3 g (15%)
% Daily Values based on a 2,000 calorie diet
Ingredients
5 servings
8 ozwhole wheat spaghetti
uncooked
3reduced fat bacon
slices, uncooked, cut in 1-inch pieces
1garlic clove
medium, peeled and smashed
1egg
large, beaten
1egg white
large, beaten
6 Tbspgrated parmesan cheese
or use half parmigiano reggiano and half romano
½ tsptable salt
or to taste
¼ tspblack pepper
freshly ground or to taste
Instructions
Step 1
Cook spaghetti according to package directions; drain and set aside.
Pot
Strainer
whole wheat spaghetti8 oz
Step 2
Meanwhile, heat a large nonstick skillet over a medium-low heat. Add bacon and garlic; cook, stirring frequently, until bacon is crisp, about 4 to 6 minutes. Remove garlic; leave bacon and bacon fat in skillet.
CooktopHeat
Skillet
reduced fat bacon3
garlic clove1
Step 3
Add spaghetti to skillet; toss well and remove from heat. Add eggs and both types of cheese; toss well to coat. Season to taste; serve immediately. Yields about 1 cup per serving.
egg1
grated parmesan cheese6 Tbsp
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Notes
61 liked
11 disliked
Easy
Delicious
Go-to
Under 30 minutes
Makes leftovers