375 Calorie Spaghetti Carbonara
Spaghetti carbonara is a pasta you can keep eating while you are losing weight, because 3 eggs, a little bacon and a spoonful of pasta water turn four big portions into a sauce that fits a calorie deficit at about 375 calories each. There is no cream and no butter, only eggs, Parmesan, pepper and starchy water, and it is on the table in 20 minutes.
Nutrition values are estimates and may vary depending on ingredients and brands.
Why You’ll Love This Recipe
- Only 7 ingredients and about 20 minutes from boiling water to plate.
- A full 65 g (2.3 oz) of dry spaghetti per serving, so the bowl looks like real pasta.
- Smooth sauce from eggs and pasta water, with no cream.
- Bacon is cut small and cooked crisp, so just 4 slices flavor the whole pan.
Ingredients
- 9 oz (260 g) dry spaghetti
- 4 slices center cut bacon (about 1¾ oz / 48 g), cut into small pieces
- 3 large eggs
- ½ cup (40 g) finely grated Parmesan cheese
- 1 garlic clove, minced
- 1 teaspoon freshly ground black pepper, plus more to serve
- Salt for the pasta water
How to Make It
- Bring a large pot of salted water to a boil and cook the spaghetti until just al dente. Scoop out 1 cup (240 ml) of pasta water, then drain.
- While the pasta cooks, cook the bacon in a large nonstick skillet over medium heat for 5 to 6 minutes, until crisp. Add the garlic for the last 30 seconds, then turn the heat off.
- Whisk the eggs, Parmesan and black pepper in a bowl. Stir in ¼ cup (60 ml) of the hot pasta water to loosen the mixture.
- Add the drained spaghetti to the skillet and toss for 30 seconds so every strand picks up the bacon flavor.
- Pour the egg mixture over the pasta, with the pan still off the heat, and toss quickly for about 1 minute until the sauce turns glossy. If it looks tight, add more pasta water a tablespoon at a time.
- Serve right away with extra black pepper.
Lose weight. Keep the pizza.
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See What’s Inside →Illustrative image. Individual results may vary.
Tips & Substitutions
Keep the pan off the heat. The hot pasta is enough to cook the eggs. If the pan is still on the burner, you get scrambled eggs instead of sauce.
Use the pasta water. The starch in it helps the sauce cling to the spaghetti. Add it a spoonful at a time until the sauce looks glossy, not dry.
Grate the Parmesan fine. Fine shreds melt into the eggs. Thick shreds stay lumpy.
Want more bacon? One extra slice adds about 9 calories per serving, so it is an easy change.
How to Make It More Filling
Stir ¾ cup (100 g) of frozen peas into the pasta water for the last minute of cooking. They add color and bulk for about 20 extra calories per serving. A side of sliced tomatoes and cucumber also fills the plate without changing the numbers much.
Storage
Carbonara tastes best fresh, but leftovers keep in the fridge for up to 2 days.
Reheat in a skillet over low heat with a splash of water, stirring until the sauce loosens. The microwave tends to make the eggs rubbery, and this pasta does not freeze well.
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Frequently Asked Questions
Can I make carbonara without bacon?
Yes. Skip it and add a little more black pepper and Parmesan. You save about 35 calories per serving, and the sauce still works because it comes from the eggs and cheese.
Why did my eggs scramble?
The pan was too hot. Take it off the heat before adding the egg mixture, and toss quickly so the heat of the pasta cooks the eggs gently.
Can I use whole wheat spaghetti?
Yes. The calories stay almost the same, you get a bit more fiber, and the sauce clings a little less, so add an extra splash of pasta water.
Are the eggs safe if they are not fully cooked?
The hot pasta and pan cook them gently until the sauce thickens. If you prefer to be careful, use pasteurized eggs.
Tight jeans? Let’s fix that.
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See What’s Inside →Illustrative image. Individual results may vary.
