Try bacon and eggs in Italian pasta carbonara for dinner! This Italian dish comes together quickly and easily, taking only 20 minutes to prepare. Plus, we've made a few simple tweaks to make this delicious recipe even better for you!
Spaghetti carbonara was a family favourite when I was a kid. These simple parmesan, egg, and bacon noodles, while delicious, are generally not the healthiest. As a result, we didn't eat them very often, and they were a rare treat.
But I've been craving these noodles recently. So I've come up with a few simple techniques to make this dish genuinely healthful. S witch up the ingredients and add some veggies!
Spaghetti carbonara is already delicious because the "sauce" is made with eggs and Parmesan, which means you're getting plenty of protein. It also means you don't have to use butter to make a creamy pasta!
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
**Reserve 2 tablespoons of noodle water to use later.** Boil noodles according per package recommendations. To keep the noodles from sticking together, drain them and toss them with a drizzle of olive oil.
Meanwhile, in a large skillet over medium-high heat, cut the bacon into small strips. Add minced garlic and peas and wait till peas are cooked thoroughly.
Whisk together eggs, parmesan, and 2 tablespoons of the reserved noodle water in a small bowl. Toss the noodles with the egg-parmesan mixture in the skillet to coat. Make sure the noodles are evenly covered, then cook for 5 minutes, stirring occasionally, to ensure the egg mixture is fully cooked.
Season with salt and pepper to taste and more fresh parmesan on top.