Healthy Carbonara
User Reviews
4.7
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Prep Time
2 mins
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Cook Time
14 mins
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Total Time
16 mins
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Servings
2 servings
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Calories
540 kcal
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Course
Main Course, Lunch
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Cuisine
Italian
Healthy Carbonara
Description
This Healthy Carbonara recipe blends whole wheat spaghetti with browned bacon and a custardy sauce made from eggs, reduced-fat cheddar, and crème fraîche. The careful off-heat mixing technique prevents the eggs from scrambling, resulting in a glossy and clingy sauce coating the pasta strands. The use of whole wheat pasta adds a nuttier flavor and more texture than traditional white pasta. Crisp bacon pieces offer smoky notes against the creamy sauce, while the basil and parmesan garnish add fresh and savory accents.
Cooking the pasta to package directions ensures an al dente bite that holds up against the velvety sauce. The combination of egg and cheese creates a smooth, rich mouthfeel while relying on less fat than classic recipes by using reduced-fat dairy. The step to continue warming gently while stirring allows the eggs to thicken the sauce without forming curds.
This dish serves well as a comforting main course for lunch or dinner. It pairs simply with a light green salad or steamed vegetables. Adding fresh herbs brightens the flavor and presentation. The blend of textures from tender pasta, creamy sauce, and crispy bacon makes it satisfying without heaviness.
To maintain texture and flavor when reheating, warm the leftovers gently on the stove rather than microwaving, which can scramble the eggs. Substitutes like prosciutto or parma ham can be used instead of bacon for variation. Adding green peas or spinach can incorporate a boost of vegetables and color to the plate.
Ingredients
- 140 g whole wheat spaghetti
- 4 rasher Bacon cooked and chopped
- 4 egg
- 40 g cheddar cheese reduced fat
- 100 ml crème fraîche reduced fat
Instructions
- Cook 140 g Whole wheat spaghetti according to the packet instructions.
- Cook 4 rasher Bacon under the grill (broiler).
- Whisk 4 Eggs in a bowl and then add 40 g Reduced fat cheddar and 100 ml Reduced fat creme fraiche. Mix well.
- Once the spaghetti is cooked, drain it and then put it back into the pan. If you have an electric hob, turn off the heat and put the pan back on it, or if you have a gas cooker, turn it to the lowest setting and put the pan back on it. Add the egg mixture to the spaghetti, along with the bacon and stir briskly, so the eggs do not scramble. Stir and heat for around 2 minutes.
- Serve with chopped basil and a little grated parmesan.
Notes
- Use parmesan cheese to keep the dish closer to traditional carbonara flavor.
- Consider adding peas or spinach for extra vegetable content and freshness.
- Prosciutto or parma ham can replace the bacon for a different cured meat option.
- Reheat leftovers on the stovetop over low heat to prevent eggs from scrambling.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 540 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 540kcal | 27% |
| Carbohydrates | 56g | 19% |
| Protein | 33g | 66% |
| Fat | 36g | 55% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Cholesterol | 361mg | 120% |
| Sodium | 589mg | 25% |
| Potassium | 359mg | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 517IU | 10% |
| Calcium | 160mg | 16% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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