Spaghetti Carbonara-modified

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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 333.5
  • Total Fat: 7.4 g
  • Cholesterol: 57.8 mg
  • Sodium: 282.1 mg
  • Total Carbs: 48.7 g
  • Dietary Fiber: 3.8 g
  • Protein: 15.9 g

View full nutritional breakdown of Spaghetti Carbonara-modified calories by ingredient
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Introduction

A modified version of spaghetti carbonara adapted from Cooking Thin tv show. Can even lower the carbs lower if using whole wheat or artichoke flour pasta, this is calculated with the cheapy walmart white stuff A modified version of spaghetti carbonara adapted from Cooking Thin tv show. Can even lower the carbs lower if using whole wheat or artichoke flour pasta, this is calculated with the cheapy walmart white stuff
Number of Servings: 4

Ingredients

    3 slices bacon-chopped
    1 small onion, diced
    1/3 cup 2% milk
    1 large egg
    6Tbsp parmesan cheese -fine grated
    8 ounces spaghetti
    1 cup frozen peas
    black pepper

Directions

Need the largest pyrex bowl-one that can handle heat, small frypan and pasta pot.

1. In small frypan, start with the bacon, once there is some oil, throw in the onions. Use wooden spoon to break everything up. (I dont usually have a lot of grease, if you do can spoon some out before adding onions)

2. In pasta pot start spaghetti like normal

3. In pyrex dish scramble the egg, and milk. Once smooth mix in cheese.

4. About 5 minutes before pasta is done, throw in the peas. Let them cook about 2-3 minutes.

5. Once bacon is cooked and onions are tender, dump them into the egg mixture. Mix quickly with wooden spoon.

6. When done, drain pasta/peas and immediately dump into the sauce dish. Toss with tongs and wooden spoon. The heat from the pasta/peas and bacon/onions will cook eggs in sauce. Keep tossing, takes a minute or two for it all to get coated. (They shouldnt scramble, the sauce should stay nice and smooth)

7. Add pepper to taste.

Looks fancy if you toss on some chopped parsley on top when you serve.

Serving Size: serves 4

Number of Servings: 4

Recipe submitted by SparkPeople user MINYAD.

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