Spaghetti carbonara was a hit with my kids! In total, they ate 2 adult servings for dinner and asked for more. I paired it with some fruit and Caesar salad and parmesan crisps. The whole wheat spaghetti is a good source of fiber, excellent for heart and gut health. Using uncured turkey bacon adds loads of flavor without the added fat. The sauce is primarily eggs and cheese- no cream necessary! Happy kids, happy mom. Total win-win!
Lightened up Spaghetti Carbonora
- 1/2 Pound whole wheat spaghetti
- 1 Tb Extra virgin olive oil
- 6 Slices Uncured turkey bacon
- 1 Medium Onion Chopped
- 1 Clove Garlic Minced
- 4 Each Eggs Large
- 1/2 Cup Parmesan cheese Shredded
- 1 Pinch Salt and pepper To taste
- 1 Parsley (Optional)
Gather your ingredients.
Cook pasta in a large pot of boiling salted water until al dente. Drain well. Lightly coat with olive oil to prevent sticking.
Lay out turkey bacon strips and cook until slightly crisp. Remove and chop/cut into small squares. Using the same skillet, add 1 tablespoon olive oil. Cook chopped onion until translucent. Add minced garlic, and cook 1 minute more.
In a separate bowl, combine eggs and mix well. Add shredded Parmesan cheese.
Cut the bacon into small pieces. Add the cooked turkey bacon and cooked spaghetti to skillet. Toss all together and ensure everything is heated through. Add more olive oil if it seems dry. Add the egg/cheese mixture and toss constantly. Add 1/2 cup Parmesan cheese if you want, and toss again. Add salt and pepper to taste.
Garnish with chopped parsley and serve immediately.