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Pasta Carbonara

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  Spaghetti 10 Ounce
  Turkey bacon 4 Ounce, cut into 1" pieces
  Garlic 2 Clove (10 gm), minced
  Egg whites 3
  Egg 1
  1% milk 1 Cup (16 tbs)
  Ground black pepper 1⁄2 Teaspoon
  Salt 1⁄8 Teaspoon
  Ground nutmeg 1⁄4 Teaspoon
  Frozen peas 1 Cup (16 tbs), thawed
  Grated romano cheese 1⁄2 Cup (8 tbs)
  Chopped italian parsley 2 Tablespoon (Use Fresh)

Cook the spaghetti in a large pot of boiling water according to the package directions.
Transfer to a large bowl and keep warm.
Cook the bacon in a medium no-stick skillet over medium heat for 5 to 7 minutes, or until crisp.
Add the garlic; cook and stir for 1 minute.
Transfer to the bowl with the pasta.
In a medium saucepan, whisk together the egg whites and egg.
Whisk in the milk, pepper, salt, and nutmeg.
Whisk gently over medium heat for 5 to 7 minutes, or until thick and creamy.
Pour the sauce over the pasta mixture.
Add the peas and Romano.
Toss to combine.
Sprinkle with the parsley.

Recipe Summary

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Average: 4.1 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1676 Calories from Fat 265

% Daily Value*

Total Fat 30 g45.8%

Saturated Fat 12.8 g63.8%

Trans Fat 0 g

Cholesterol 348.1 mg116%

Sodium 2222.1 mg92.6%

Total Carbohydrates 253 g84.3%

Dietary Fiber 8.1 g32.4%

Sugars 20.5 g

Protein 112 g223.2%

Vitamin A 123.4% Vitamin C 112.6%

Calcium 104.9% Iron 92%

*Based on a 2000 Calorie diet

Pasta Carbonara Recipe