Whole Wheat Spaghetti Carbonara
This carbonara recipe comes from our May Pasta Spotlight, Sally Kuzemchak of Real Mom Nutrition and is a quick meal that’s sure to please the whole family.
Whole Wheat Spaghetti Carbonara
Ingredients
- 1 cup shredded Parmesan cheese plus more for garnishing
- 2 large eggs
- 2 teaspoons olive oil
- 8 ounces bacon chopped into 1-inch pieces
- 10 ounces whole wheat spaghetti about two-thirds of a 1-pound box
- 3 garlic cloves pressed or minced
- Handful of chopped fresh parsley plus more for garnishing
- 1-2 pinches kosher salt
Instructions
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Mix Parmesan cheese and eggs together in a small bowl and set aside.
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Set a large pot of water to boil.
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While you’re waiting for the water to come to a boil, heat olive oil in a deep skillet or a Dutch oven and add bacon, stirring frequently.
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While bacon is cooking, add spaghetti to boiling water.
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Fry bacon pieces until crisp. Add garlic and cook together for about 30 seconds, stirring constantly. Turn heat to low.
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Drain the spaghetti, reserving some pasta water, and immediately pour drained noodles into the pan with the bacon, tossing well to coat.
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Remove pan from heat. Add the cheese/egg mixture slowly to the spaghetti while tossing. The hot pasta will cook the eggs (but don’t let them scramble!).
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Stir in some of the pasta water, a small amount of time, for extra creaminess.
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Add parsley and salt and toss again to coat.
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Serve immediately, garnished with additional Parmesan and parsley if desired.
