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Pasta Carbonara Light

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Image may contain: Spaghetti, Food, Pasta, Noodle, and Plant

Serves 6

  • 1 Vegetable-oil cooking spray
  • 6 slices nitrate-free turkey bacon, chopped
  • 4 egg yolks
  • 1/2cup nonfat plain Greek yogurt
  • 1/2cup grated Parmesan
  • 1/2teaspoon coarsely ground black pepper
  • 2cups frozen peas
  • 1 box (16 oz) pasta (such as brown rice pasta or multigrain pasta)
  • 2tablespoons half-and-half
  • 1/4cup fresh basil, torn or thinly sliced
  1. Heat oven to 425º. Coat a cookie sheet with cooking spray. Spread bacon on sheet and bake until crisp, 15 to 20 minutes. Set aside. Whisk egg yolks, yogurt, Parmesan (reserve 2 tbsp for garnish) and pepper in a bowl until smooth. Place peas in a colander and set it in the sink. Cook pasta in a stockpot as directed on the package; drain pasta over peas to defrost them. Return pasta-pea mixture to stockpot and place over very low heat. Add egg mixture and bacon and toss about 1 minute, until egg mixture evenly coats noodles. Turn off heat, add half-and-half and stir well. Top with basil and reserved Parmesan and serve immediately.

Nutrition Per Serving

472 calories per serving, 12 g fat (4 g saturated), 66 g carbs, 4 g fiber, 19 g protein


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