Healthy Italian Spaghetti Carbonara
Try bacon and eggs for dinner in Italian spaghetti carbonara! This Italian dish is super quick and easy to make – it’s done in just 20 minutes. Plus, we’ve made a few simple changes to help make this yummy dish good for you too!
Servings: 4 servings
- 8 ounce spaghetti pasta, whole-wheat, dry
- 1 tablespoon olive oil
- 4 slice turkey bacon
- 5 clove garlic
- 1 cup green peas, frozen
- 4 large egg
- 1/2 cup Parmesan cheese, grated
- 2 tablespoon water
Boil noodles according to package directions. **Reserve 2 tablespoons of noodle water to use later.** Drain noodles and toss with a drizzle of olive oil to keep them from sticking together.
Meanwhile, chop bacon into small strips and then saute in a large skillet over medium-high heat. After cooked to your liking, add minced garlic and peas. Keep on the heat for a few minutes, until peas have partially thawed.
In a small bowl, whisk eggs, parmesan, and 2 tablespoons of reserved noodle water. Add noodles and egg-parmesan mixture to the skillet and toss to coat. Make sure noodles are evenly coated and keep on the heat for 5 minutes, stirring regularly, to ensure egg mixture is cooked.
Serve with extra fresh parmesan on top and salt and pepper to taste.
Calories: 410kcal | Carbohydrates: 50g | Protein: 21g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 209mg | Sodium: 557mg | Fiber: 3g | Sugar: 4g