Photo of Whole wheat spaghetti carbonara by WW

Whole wheat spaghetti carbonara

8
7
3
SmartPoints® value per serving
Total Time
24 min
Prep
12 min
Cook
12 min
Serves
5
Difficulty
Easy
Bacon and eggs never tasted so good! This lightened up version of a classic couldn’t be easier to whip up.

Ingredients

uncooked whole wheat pasta

8 oz, spaghetti

uncooked reduced/low sodium bacon

3 slice(s), cut in 1-inch pieces

garlic clove(s)

1 clove(s), medium, peeled and smashed

egg(s)

1 large, beaten

egg white(s)

1 large, beaten

grated Parmesan cheese

6 tbsp(s), or use half Parmigiano Reggiano and half Romano

table salt

½ tsp(s), or to taste

black pepper

¼ tsp(s), freshly ground, or to taste

Instructions

  1. Cook spaghetti according to package directions; drain and set aside.
  2. Meanwhile, heat a large nonstick skillet over a medium-low heat. Add bacon and garlic; cook, stirring frequently, until bacon is crisp, about 4 to 6 minutes. Remove garlic; leave bacon and bacon fat in skillet.
  3. Add spaghetti to skillet; toss well and remove from heat. Add eggs and both types of cheese; toss well to coat. Season to taste; serve immediately. Yields about 1 cup per serving.

Notes

*We use two different types of Parmesan cheese for optimal flavor but you can just use one kind if you prefer. Save a few teaspoons of cheese to sprinkle on before serving, if desired.

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