Whole-wheat spaghetti carbonara
9
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
More than the sum of its parts, this five-ingredient (not including salt and pepper) Roman pasta is easy to throw together any night of the week. Level up by using a mix of sharp Parmesan and sheep's milk pecorino.
Ingredients
Uncooked whole wheat pasta
8 oz, spaghetti variety
Uncooked center cut bacon
4 slice(s), chopped
Garlic
1 clove(s), large, peeled and smashed
Egg
1 large, beaten
Egg whites
1 serving(s), large, beaten
Grated Parmesan cheese
6 tbsp(s)
Table salt
½ tsp(s), or to taste
Black pepper
¼ tsp(s), freshly ground, or to taste
Instructions
1
Cook the pasta according to the package directions. Reserve 1⁄4 cup pasta cooking water and drain the pasta.
2
Meanwhile, heat a 12-inch deep nonstick skillet on medium-low. Add the bacon and garlic and cook until crispy and browned, 4 to 6 minutes, stirring often. Remove the pan from heat. Discard the garlic.
3
Add the pasta to the skillet and toss with the bacon. Add the egg, egg white, cheese, salt, and black pepper and toss to coat. Serve immediately.
4
Per serving (about 1 cup)
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