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Healthy Spaghetti all Carbonara
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Spaghetti alla Carbonara

Total Time20 minutes
Servings: 4
Calories: 368kcal

Ingredients

  • 8 ounces uncooked spaghetti
  • 2 ounces turkey bacon (chopped)
  • ½ cup frozen green peas (thawed, optional)
  • 1 teaspoon olive oil
  • 2 garlic cloves (minced)
  • ¼ cup dry white wine
  • 2 eggs
  • 1 ounce Parmesan cheese
  • 2 tablespoon fresh parsley (chopped, optional)

Instructions

  • Boil a pot of water and cook the spaghetti according to package instructions.
  • Beat together 2 eggs in a bowl. Grate or shred 1 ounce of Parmesan cheese and beat it into the eggs. Set aside until the pasta is done cooking.
  • While the spaghetti is cooking, lightly spray a skillet with nonstick and heat the skillet over medium heat.
  • Cook the chopped turkey bacon in the skillet until lightly browned, then transfer it to a plate.
  • The best, easiest way to cook the green peas is to put the frozen peas in the microwave with 1 teaspoon of water, covered with plastic wrap, on high power for 2 minutes. This should get the peas cooked to the point where you can just throw them into the sauce (peas are optional)
  • Heat the olive oil in the skillet, and cook the garlic for about 1 minute over medium heat.
  • Add the turkey bacon, peas and white wine to the skillet. Cook for another minute as the alcohol burns off.
  • Remove the bacon, garlic and pea mixture from the heat and set aside until the pasta is done cooking.
  • When the pasta is just about done and ready to drain, reserve about ½ cup of the pasta cooking water (in case you need to loosen up the sauce a little.)
  • Drain the pasta and work very quickly to stir the egg-and-cheese mixture from step #2 into the hot noodles. You might need to add several tablespoons of the reserved pasta cooking water to loosen up the sauce.
  • Add the bacon-garlic-pea mixture to the spaghetti and give it a good stir.
  • Stir in the fresh parsley.