Whole Wheat Spaghetti Carbonara
- Total Time
Bacon and eggs never tasted so good! This lightened up version of a classic couldn’t be easier to whip up.
uncooked whole wheat pasta8 oz, spaghetti
uncooked reduced fat bacon3 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 cheese6 Tbsp, or use half Parmigiano Reggiano and half Romano
table salt½ tsp, or to taste
black pepper¼ tsp, freshly ground, or to taste
- Cook spaghetti according to package directions; drain and set aside.
- 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.
- 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.