Healthy pasta carbonara made with bacon, pasta, plenty of parmesan for a creamy sauce, and peas. You’ll love this easy, lightened up version of traditional pasta carbonara for date night or weekend dinners!
2 large eggs
½ cup grated parmesan cheese (or protein cheese)
½ tsp garlic powder
8 ounces bacon (or turkey bacon)
10 ounces pasta or spaghetti, feel free to use gluten free or whole grain pastas
¼ cup reserved pasta water
¼ tsp salt
Lots of freshly ground black pepper
1-1/2 cups frozen peas (add more if you like them!)
1. Add eggs, cheese and garlic powder to a medium bowl and whisk until combined. Set aside.
2. Add bacon to a large pan and place over a medium heat, cook bacon on both sides until golden brown.
3. While bacon is cooking, place a large pot of water over high heat and add in a generous amount of salt. Once the water boils, stir the pasta and cook until soft, about 8-10 minutes.
4. Once pasta is done cooking, reserve ¼ cup of pasta water and set aside, then drain remaining pasta in a colander.
5. Immediately transfer pasta to the pan you cooked the bacon in. Slowly stir in the egg and parmesan mixture and use tongs to coat the pasta with the mixture. The warmth of the pasta will cook the eggs and make them nice and creamy to coat the pasta.
6. Add in a little bit of the reserved pasta water but depends how creamy you would like your pasta!
7. Give the pasta another stir, then add in ¼ tsp salt, lots of freshly ground black pepper, the chopped bacon and peas. Stir again.
8. Taste and add more salt and pepper if necessary. Add red pepper flakes if you like a little bit of heat.
Serves: 4 servings | Serving size: 1 | Calories: 435 | Carbohydrates: 58.2g | Protein: 30.9g | Fat: 2.9g