The gentle heat from the pasta will be enough to set the eggs to create a nice, creamy sauce.Īdd in a little reserved pasta water, but not too much: reserved pasta water will help to make the pasta nice and creamy to your liking. Once the pasta is done and drained, add pasta to the pan you cooked the bacon in. My best advice is to cook your bacon first as directed, then once it’s done, take the pan off the heat and move to a different burner while you finish cooking your pasta. When you mix your cheese and eggs in, make sure the pan isn’t over direct heat: it can be easily to curdle your eggs if the pan is too hot. Have everything prepared to go and ingredients out before you start cooking: this recipe goes quickly so you’ll just need to make sure you have everything out, measured and ready so you aren’t scrambling. Not into turkey bacon? You can use regular bacon instead. I always suggest buying organic meat or meat from small family farms, if possible.
Look for minimal ingredients on the labels. I like Applegate and Wellshire Farms brands of turkey bacon best. Tip when buying turkey bacon: if you purchase turkey bacon, please choose a brand without nitrates. (I know that’s what my mother in law will do!) You could also do fresh or frozen sweet corn instead. I provide instructions for that in the note section of the recipe. Please note: if you aren’t a fan of peas, you can sub 6 -8 cups of spinach and cook it down. Plus, we add peas to get a serving of veggies in! I also use less pasta and cheese then typical versions of pasta carbonara. Instead of regular bacon, I opt to use turkey bacon. My version of pasta carbonara has a few twists to lighten it up and make it a little more healthy than the traditional version. Traditionally, most pasta carbonara recipes are made with spaghetti, but it’s also common to use bucatini, linguine, rigatoni or angel hair pasta. Pasta carbonara is an Italian dish made with hard cheese such as Pecorino Romano or parmesan, eggs, bacon or pancetta, freshly ground black pepper and pasta. Today I’m sharing my lightened up, healthier version of pasta carbonara so you can enjoy it as much as we do. We absolutely love this meal because of the creamy sauce in the pasta, protein, and veggies. Great news for me (and now you!) because this pasta carbonara takes less than 30 minutes to make, requires minimal ingredients, is inexpensive and incredibly flavorful. Tony loves pasta and he loves meat so neither of his answers would surprise me, but I am surprised by just how much he adores and requests this pasta on a weekly basis. Right now if I asked Tony to pick his favorite meal that I make, it would be a tie between this healthy pasta carbonara and my bbq cheddar stuffed meatloaf paired with mashed potatoes or possibly my healthier sloppy joes.
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