Whole Wheat Spaghetti Carbonara

Total Time
24 min
12 min
12 min
Bacon and eggs never tasted so good! This lightened up version of a classic couldn’t be easier to whip up.


uncooked whole wheat pasta

8 oz, spaghetti

uncooked reduced fat bacon

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

garlic clove(s)

1 medium clove(s), peeled and smashed


1 large, beaten

egg white(s)

1 large, beaten

grated Parmesan cheese

6 Tbsp, or use half Parmigiano Reggiano and half Romano

table salt

½ tsp, or to taste

black pepper

¼ tsp, freshly ground, or to taste


  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.


We suggest using two different types of 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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