Light Eating, Pasta

Spaghetti Carbonara (Low Fat)


  • 1 lb. spaghetti
  • 3 extra-large eggs
  • 1/4 c. chopped parsley
  • 1/4 t. each hot red pepper flakes and salt
  • 2 T. olive oil
  • 4 oz. diced pancetta or thick-cut bacon
  • 1 t. minced garlic
  • 1/2 t. ground black pepper
  • 1/3 c. frozen peas, thawed
  • 1/2 c. freshly grated Parmesan cheese


In a large pot, cook spaghetti according to package directions, about 8 to 11 minutes.  Drain noodles, reserving 1 cup pasta water.  Meanwhile, whisk together eggs, parsley, pepper flakes, and salt.  Add oil to large, deep skillet and cook pancetta over medium heat, stirring frequently, about 6 minutes or until lightly browned.  Add garlic and black pepper and cook 1 minute more, then reduce heat to medium low.  Add pasta, egg mixture, and peas, plus half pasta water, to skillet with pancetta.  Stir and cook 1 to 2 minutes, adding more pasta water if necessary, until sauce has a creamy consistency.  Mix in grated cheese; serve immediately.

Each serving (about 1 1/2 cups):  449 cal, 17g total fat, 18g protein, 54g carb


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