Love classic spaghetti carbonara but want a healthier, lighter version? You’re in for a treat! This Lightened Up Spaghetti Carbonara recipe uses lighter ingredients without sacrificing that rich, creamy texture. Plus, it’s ready in under 30 minutes, making it perfect for busy weeknights!
Table of Contents
Why You’ll Love This Recipe
- Healthier Alternative: Using turkey bacon reduces fat without losing the delicious smoky flavor. Instead of substitutions, I simply use less of the indulgent ingredients (except cream, which I do skip). Combining eggs and pasta water retains the creamy texture of classic carbonara.
- Quick and Easy: This carbonara recipe is ready in under 30 minutes making it perfect for a quick yet satisfying meal. Serve with a fresh salad and everyday lemon vinaigrette for a well balanced dinner!
- Comfort Food: Despite being lighter, this carbonara remains creamy, comforting, and absolutely delicious! Want another healthy yet comforting recipe? Try my Roast Vegetable Pasta recipe!
- Family-Friendly: Kids and adults alike love this delicious pasta dish! It feels indulgent without the guilt and is a total crowd pleaser.
The Ingredients
- Spaghetti: Spaghetti is the heart of the dish, providing the perfect base for picking up the creamy sauce.
- Turkey bacon: I opt for this leaner bacon option that still provides the essential smoky taste.
- Small onion: Sautéed diced onion adds flavor and a touch of sweetness to the dish
- Garlic cloves, minced: No pasta is complete without garlic – the aromatic, savory note that complements the bacon and cheese.
- Large eggs: Eggs are what creates the rich, creamy sauce that binds the dish together.
- Grated Parmesan cheese: Grated parmesan adds a nutty, salty flavor and is the ingredient that helps thickens the sauce.
*For a full list of ingredients and instructions see the recipe card below*
Variations and Substitutions
- Cheese Options: Try Pecorino Romano instead of Parmesan for a sharper flavor.
- Add Veggies: Feel free to incorporate peas or sautéed spinach for added nutrients and color.
- Gluten-Free: You can use your favorite gluten-free pasta to make this dish if you want to!
How to Make Lightened Up Spaghetti Carbonara
Step 1: Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
Step 2: While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally so it cooks evenly, about 5 minutes.
Step 3: Add the onions and garlic and cook, stirring occasionally, until the onions are soft, about 3 minutes.
Step 4: Whisk together the eggs and cheese in a small bowl.
Step 5: Add cooked pasta to the egg mixture and stir immediately (so the eggs don’t curdle). Add the sautéed bacon and onions and 1/2 cup of the reserved pasta water*. Toss to combine and serve immediately. (*see cook’s note in recipe card below).
Tips and Tricks
- Prevent Curdling: Make sure to add the egg and cheese mixture to the hot pasta off the heat to prevent the eggs from scrambling.
- Reserve Pasta Water: Don’t forget to save the pasta water! It’s crucial for achieving the right sauce consistency.
- Serve Immediately: Carbonara is best enjoyed right away while the sauce is at its creamiest. If you’re not planning to serve immediately, toss with the remaining 1/2 cup warm pasta water just before serving.
FAQs
The heat from the pasta and bacon mixture cooks the eggs enough to be safe to eat. However, if you’re concerned, use pasteurized eggs.
Carbonara is best enjoyed fresh. However, if you need to make it ahead, keep the pasta and sauce separate and combine them just before serving, using some reserved pasta water to loosen the sauce.
More Light Pasta Dishes
I know you’re going to love this healthier version of spaghetti carbonara! It’s easy to make and totally delicious without the guilt. Let me know what you think of this recipe by leaving a rating and comment below.
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Lightened Up Spaghetti Carbonara
Equipment
- heavy bottomed pot
- large sauté pan
Ingredients
Instructions
- Bring a large pot of salted water to a boil. Add the spaghetti and cook according to the package directions. Drain, reserving 1 cup of the pasta cooking water. Return the pasta to the pot.
- While the pasta is cooking, heat the oil in a large skillet over medium heat. Add the bacon and cook, stirring occasionally so it cooks evenly, about 5 minutes.
- Add the onions and garlic and cook, stirring occasionally, until the onions are soft, about 3 minutes.
- Whisk together the eggs and cheese in a small bowl. Add it to the pasta and immediately (so it doesn't curdle) stir and toss together.
- Add the bacon, onions and 1/2 cup of the reserved pasta water*. Toss to coat well and serve immediately (see Cook's Note).
I can’t wait to make this! I love pasta carbonara but I always feel so guilty eating it because of all the cream. A question about the pasteurized eggs – will the egg package specify that the eggs are pasteurized? I just checked what I have in the fridge and I don’t see the word pasteurized anywhere.
Hi!
I am really enjoying your website and your cookbook!
With a toddler who is not a fan of meat I am really working to find new recipes for the whole family and this one is a HIT!!!
Thank you so much and keep the yummyness coming!
If your baby is already eating solids and doing well at that and doesn’t have an egg allergy, then this should be fine! If he or she hasn’t tried noodles yet then you should definitely watch closely and help them eat it! I would chop the noodles into smaller pieces, too.
Can this be fed to a 19 month old toddler?
Live in nj. In the dark due to sandy. Made the carbonara in the dark last night. Was all i hoped for. Was delish!! I am lactose intolerant and love recipes that replace cream so i can enjoy. Thanks for sharing the recipe!! Wish we had leftovers
Thank you, thank you, Catherine, for showing us this yummy traditional version of Carbonara! This “egg” version is more the true version versus the carbonara we see in restaurants which usually has cream. I know the carbonara die-hards like me prefer the italian “egg” version and cringe at versions that add the cream- so thank you for showing us the turkey bacon way!
Oh, yum this looks so good! Even the lighter version I would have a hard time stopping myself at one bowl.
I made this for dinner tonight–tasted great and was easy to put together. I love carbonara but never eat it because it’s so rich. Seems like a good alternative to spaghetti with meat/tomato sauce.
It reheats well and tastes great as leftovers! It really is best fresh, but I had it as leftovers twice after I made this recipe and it was still yummy!
How is this for left overs? Does it reheat well?
The eggs do cook partially because of being mixed with the hot ingredients. That’s what so great about using pasteurized eggs! They’re safer and have already been heat treated to become pasteurized!
Do the eggs cook through being in the pot with the hot pasta? Raw eggs don’t really scare me, but I’m curious.
Geez, I adore traditional carbonara but I really can’t eat more than a few bites. Thanks for lightening it up!
going to make this tonight! thanks.
Going to make this for next weeks pasta night. Thanks!
Yum! dinner tonight for my boys!