I’m always looking to develop new family dinner recipes that are light and healthy. My family really enjoys this Light Pasta Carbonara recipe with bacon and peas! The easy and lightened-up meal features whole wheat pasta or you can use high protein pasta, fresh parmesan cheese, center-cut bacon, and lots of garlic. To make this recipe, first cook the bacon until crispy, then boil your pasta noodles. To make the sauce, you have to work fast to make sure the egg yolks don’t scramble when mixing together the luxurious, cheesy sauce. Your whole family will enjoy this Light Pasta Carbonara for a quick weeknight meal!
Recipes Similar to Light Pasta Carbonara:
Butternut Squash Mac and Cheese Recipe with Bacon
How to Make Zoodles | Healthy Kitchen Tutorial
Veggie Pasta Noodles Casserole
Easy & Healthy Broccoli Salad with Bacon
Why Are Whole Wheat Noodles Healthier Than, Regular Pasta?
Whole wheat noodles are made using whole wheat flour, which differs from white flour. White flour has been processed more than whole wheat flour, stripping it of some essential nutrition. The more processed a grain is, the less nutritional value it has. Less processed grains (and food in general!) will always be healthier for you. Whole wheat pasta is rich in protein, complex carbs, iron, and fiber, much more than regular pasta. It’s worth it to make the switch!
Using whole-wheat pasta is a satisfying and welcome change, providing more nutrients to your body. For more whole wheat pasta recipes, try my One Pot Cheesy Turkey Chili Mac!
Ingredients in Light Pasta Carbonara
- whole-grain spaghetti noodles
- 3 egg yolks
- Parmesan cheese
- center-cut bacon
- garlic
- frozen peas
- salt
- black pepper
- parsley
How to Make Light Pasta Carbonara
Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Reserve 2 cups of the pasta cooking water before draining.
While the pasta is cooking, whisk the egg yolks together, then stir in the cheese and set aside.
Heat a skillet over medium-high heat and cook the bacon until crispy.
When crisp, transfer to a paper towel-lined plate and blot. Carefully wipe the skillet clean of the bacon grease with several paper towels (hold the paper towels with tongs to be safe), and return the skillet to medium-high heat.
Sauté the garlic with the residual bacon grease left in the skillet, for 30 seconds to 1 minute.
Remove the skillet from the heat, and add in the cooked spaghetti and ½ cup of pasta water.
Add the egg and cheese mixture, and quickly and continuously stir with tongs to gently cook the eggs and form a creamy sauce. Be careful to work fast and off the heat so the eggs don’t cook.
Toss in thawed peas and crumbled bacon and season with the salt and pepper. The heat from noodles will cook the peas.
Thin the carbonara with more pasta water if needed, and garnish with chopped parsley.
Light Pasta Carbonara
Ingredients
- 8 oz. whole grain spaghetti noodles, dry
- 3 egg yolks, at room temperature
- 2/3 cup shredded Parmesan cheese
- 3 slices center-cut bacon
- 1 tbsp minced garlic
- 1 cup frozen peas, thawed
- 1/4 tsp salt
- heavy pinch of black pepper
- 2 tbsp parsley, chopped
Instructions
- Bring a large pot of salted water to a boil and cook the spaghetti according to package directions for al dente. Reserve 2 cups of the pasta cooking water before draining.
- While the pasta is cooking, whisk the egg yolks together, then stir in the cheese and set aside.
- Heat a skillet over medium-high heat and cook the bacon until crispy.
- When crisp, transfer to a paper towel-lined plate and blot. Carefully wipe the skillet clean of the bacon grease with several paper towels (hold the paper towels with tongs to be safe), and return the skillet to medium-high heat.
- Saute the garlic with the residual bacon grease left in skillet, for 30 seconds to 1 minute.
- Remove the skillet from the heat, and add in the cooked spaghetti and ½ cup of pasta water.
- Add the egg and cheese mixture, and quickly and continuously stir with tongs to gently cook the eggs and form a creamy sauce. Be careful to work fast and off the heat so the eggs don’t cook.
- Toss in thawed peas and crumbled bacon and season with the salt and pepper. The heat from noodles will cook the peas.
- Thin the carbonara with more pasta water if needed, and garnish with chopped parsley.
Notes
Nutrition
Leave a Reply
You must be logged in to post a comment.