Photo of Baked Spaghetti Carbonara by WW

Baked Spaghetti Carbonara

Points® value
Total Time
55 min
15 min
40 min
This traditional Italian dish featuring fatty bacon, heavy cream and eggs is lightened up with turkey bacon, skim milk and egg substitute and then baked.


Uncooked whole wheat spaghetti

8 oz

Uncooked turkey bacon

4 slice(s)

Uncooked leek

2 medium, chopped (white parts only)


3 clove(s), large, minced

Dried oregano

1 tsp(s)

Table salt

½ tsp(s)

Black pepper

¼ pinch(es), freshly chopped

Fat-free skim milk

1¼ cup(s)

Liquid egg substitute

1 cup(s)

Garlic powder

¼ tsp(s)

Onion powder

¼ tsp(s)

Grated Parmesan cheese

¼ oz


  1. Preheat oven to 375ºF.
  2. Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
  3. Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.
  4. In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.
  5. Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces. Yields 1 piece per serving.


Turn this into a Core Plan recipe by swapping the Parmesan cheese with grated parmesan-flavoured soy cheese and the turkey bacon for Canadian-style bacon.