The key to a healthy spaghetti carbonara lies in finding the right balance between indulgence and nutritional value. By using lean proteins, whole grain pasta, and incorporating plenty of vegetables, you can enjoy this classic Italian dish without compromising your health goals.
- Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, but make sure you reserve some of the cooking water.
- In a large non-stick pan, cook the diced turkey bacon over medium heat until crispy. Remove from the skillet and set aside on a paper towel-lined plate to drain excess grease.
- In the same pan, add minced garlic and sauté for 1-2 minutes until fragrant.
- In a mixing bowl, whisk together the eggs, grated Parmesan cheese, low-fat milk and black pepper until well combined.
- Reduce the heat to low and add the cooked spaghetti to the skillet with garlic. Toss to coat the spaghetti with the garlic-infused oil.
- Pour the egg mixture over the spaghetti while continuously stirring to evenly distribute the sauce. Add a splash of the pasta cooking water to smooth the sauce. Cook for 2-3 minutes, or until the sauce thickens slightly and coats the spaghetti.
- Add the cooked turkey bacon back to the skillet and toss to combine.
- Remove from heat and divide the Spaghetti Carbonara into serving plates or bowls. Garnish with chopped fresh parsley, if desired.
Serve immediately and enjoy!
Variations:
Serve with a side of mixed greens dressed with lemon vinaigrette for contrast, or add steamed vegetables, such as broccoli or peas for an extra dose of nutrients and colour. For a vegetarian version, substitute turkey bacon with sliced mushrooms sautéed in olive oil until golden brown.
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