Healthy Pasta Carbonara

This healthy pasta carbonara will quickly become your back-pocket weeknight pasta meal! It’s a healthier version of this classic Italian dish (thanks to the help of greek yogurt) and uses only a few pantry staples to create a creamy, decadent, and delicious pasta.

Healthy Pasta Carbonara

I created this healthy pasta carbonara on accident. It was one of those nights where I didn’t feel like going to the store and was determined to create something yummy with what I had at home.

A classic carbonara only calls for a few ingredients: eggs, bacon, parmesan, pasta, and seasoning. It’s so simple, which makes it perfect for an easy weeknight meal. I had those ingredients on hand so decided I would give this classic dish a try.

Wow! I was blown away by the results. To be honest, I first thought this pasta dish seemed too simple. Just a little too good to be true. How could egg eggs and parmesan cheese create a pasta sauce? But it totally works to create this creamy, velvety and very flavorful sauce.

Pasta carbonara has quickly become my back-pocket pasta: it takes under 30 minutes to prepare using simple ingredients and is sure to impress (whether it’s your family or company)! It’s a go-to in my book!

How is it healthier?

I did a couple things to lighten up this dish:

1. I used Greek yogurt in lieu of more eggs. The Greek yogurt still made the pasta rich and creamy while also adding healthy fat and protein.
2. I also used gluten-free banza chickpea pasta. It’s my go-to healthier pasta because it is made with real, wholesome ingredients and is gluten-free but tastes like the real deal. Sometimes I do macaroni noodles. other times I stick with spaghetti. Any pasta shape you love will work!
3. Finally, I added peas for some green goodness. If you don’t have peas, you can add any veggie you have in your fridge that you love.

How to make healthy pasta carbonara

• Cook the pasta according to the package instructions, reserving 1/2 cup of the pasta liquid. 
• Mix together the room temperature eggs and Greek yogurt until smooth and creamy. Gently mix in 3/4 cup of the parmesan cheese and salt and pepper. Set aside. 
• In a large skillet, cook the bacon so the fat is rendered and the bacon is slightly crispy. Remove bacon from pan and chop into pieces. Wipe out the pan, leaving about a tablespoon of the bacon fat.
• To the skillet, add a little olive oil and the peas and garlic and cook for 2-3 minutes, or until the peas are warmed and the garlic is fragrant (do not burn the garlic).
• Add in the cooked pasta and chopped bacon and stir so all of the ingredients are mix together. Remove the pasta from the heat. 
• Slowly stir in the egg mixture and toss with the pasta mixture so the warmth of the pasta cooks the eggs and create a nice, creamy sauce. If the pasta seems to dry, add a little of the reserves pasta water to help make it creamier. I only used about 1 tablespoon, but use as much as you like to get your pasta to your desired creaminess level! 

Tips for making healthy pasta carbonara

Because this pasta is so simple, it’s important to master the technique to making it correctly. It’s not difficult, but there are a few tips I want to share to make the pasta perfect:

• Allow the eggs and Greek yogurt to come to room temperature so they combine smoothly and create a luscious, creamy sauce. You can sit them on the counter for 30 minutes and then whisk them together so they combine easily.
• I recommend using a block of good parmesan cheese instead of buying it pre-shredded. The block of cheese is fresher and more flavorful. It’s actually more economical too! It’s more expensive in the store, but it lasts far longer than if you buy it already shredded.
• Reserve some of the pasta water. You will use it to help make the sauce creamier and fully coat the pasta.
• Reserve as little bacon fat. Just a little! And cook the peas in it. It helps add more flavor to the dish!
• Finally, make sure to remove the pasta from the heat before adding the egg mixture. This ensures the eggs do not scramble, which you definitely do not want! Instead, it allows the eggs to coat the pasta and create the creamy luscious sauce and heat it slightly so the pasta is not cold.
• Add a little lemon zest. This is a very rich dish, so the addition of lemon zest cuts through the fat and brightens it up (this is not traditional but I found to be a necessary step!).

other healthy classic dinner recipes

• Healthy Ground Beef Tacos
• Healthy Pasta Bolognese
• Healthy Pad Thai

enjoy!

This pasta is so simple yet so delicious. It uses only pantry staples to make a healthy yet decadent dish. I’m confident it will become your back-pocket pasta dish too!

If you make this healthy pasta carbonara, please leave a comment below.  I absolutely love to hear from you guys and your thoughts on my recipes. And of course, if you do make this recipe, don’t forget to tag me on Instagram or pin it on pinterest, cuz sharing is caring!

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Healthy Pasta Carbonara

This healthy pasta carbonara will quickly become your back pocket, easy, delicious weeknight pasta meal! It uses a few pantry staples to create a creamy, decadent pasta. I also used Greek yogurt to lighten it up to make this a protein packed and nutritious meal!

Course Main Course

Keyword 30minmeal, healthy, pastacarbonara

Prep Time 5 minutes

Cook Time 20 minutes

Ingredients

• 6 oz macaroni noodles or pasta of choice
• 2 eggs room temp.
• 2 tablespoons Greek yogurt room temp.
• 1 cup freshly grated parmesan
• 1/2 cup peas fresh or frozen
• 4-5 slices bacon
• 1/2 teaspoon salt
• 1/4 teaspoon pepper plus more for topping
• 4-5 cloves garlic
• 1/2 tablespoon olive oil
• 1 tablespoon lemon zest
• 1 tablespoon chopped fresh parsley for topping, optional
• 1 tablespoon chopped fresh basil for topping, optional

Instructions

1. Cook the pasta according to the package instructions, reserving 1/2 cup of the pasta liquid.
2. Mix together the room temperature eggs and Greek yogurt until smooth and creamy. Gently mix in 3/4 cup of parmesan cheese and salt and pepper. Set aside.

3. In a large skillet, cook the bacon so the fat is rendered and the bacon is crispy. Remove bacon from pan and chop into pieces. Wipe out the pan, leaving about a tablespoon of the bacon fat.

4. To the skillet, add a 1/2 tablespoon of olive oil and bring to medium heat. Add the peas and garlic and cook for 2-3 minutes, or until the peas are warmed and the garlic is fragrant (do not burn the garlic).

5. Add in the cooked pasta and chopped bacon and stir so all of the ingredients are mix together. Remove the pasta from the heat.

6. Slowly stir in the egg mixture and toss with the pasta mixture so the warmth of the pasta cooks the eggs and create a nice, creamy sauce. If the pasta seems too dry, add a little of the reserved pasta water to help make it creamier. I only used about 1 tablespoon, but use as much as you like to get your pasta to your desired creaminess level!

7. Add the lemon zest and mix until it is well-combined.

8. Divide pasta amoung bowls. Top with extra parmesan, black pepper, and fresh herbs.

9. Serve and enjoy!

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