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Whole-wheat spaghetti carbonara

Whole-wheat spaghetti carbonara

7
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

Uncooked reduced fat bacon

4 slice(s), center-cut, chopped

Garlic

1 clove(s), peeled and smashed

Egg

1 large egg(s), beaten

Egg whites

1 large, beaten

Grated Parmesan cheese

6 Tbsp

Table salt

½ tsp

Black pepper

¼ tsp

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. Serving size: about 1 cup

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