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Pasta Carbonara

4 servings


10 ounces dry spaghetti
4 ounces low fat turkey bacon, cut into one-inch pieces
2 garlic cloves, minced
1 cup 1% milk
3 egg whites
1 whole egg
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
1/2 teaspoon white pepper
1 cup frozen sweet peas, thawed and warmed
1/4 cup Parmesan cheese
1/4 cup Romano cheese
2 tablespoons chopped, fresh parsley


  1. Bring a large pot of water to a rolling boil and cook the pasta according to the package directions. Drain and place in a large pasta bowl.
  2. While the pasta is cooking, set a medium non-stick skillet over medium heat and cook the bacon for five to seven minutes or until crisp. Add the garlic and sauté for two more minutes until the garlic is tender. With a slotted spoon, transfer the bacon and garlic to the pasta bowl.
  3. Set a medium saucepan over medium heat. Whisk the milk, egg whites, whole egg, salt, nutmeg and white pepper together and cook for three to five minutes until the sauce becomes thick and creamy. Be careful not to scramble the eggs.
  4. Pour the sauce over the pasta and bacon. Add the peas, Parmesan and Romano cheese. Toss until all the pasta is evenly coated with the sauce, bacon and peas. Serve immediately in four small pasta bowls and top each with a sprinkling of chopped parsley.


Per serving
Total calories 443
Fat 9 g
Cholesterol 79 mg
Protein 25 g
Carbohydrates 62 g
Sodium 685 mg
Fiber 4 g

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Pasta Carbonara