Carbonara with Bacon

Donna Brown


This is a healthier version of an old favorite. Add some crusty whole wheat French bread and a salad and you're in for a real treat.


★★★★★ 2 votes

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1 c
egg beaters or 4 whole eggs
1/2 c
2% milk or cream
2/3 c
parmesan cheese, fat-free
1 tsp
red pepper flakes, if desired
1/4 c
parsley, fresh or parsley flakes, dried, add to your desired taste
1/4 c
chopped sun-dried tomatoes, in oil (i use more)
8 - 10
slices turkey bacon, cooked and chopped into desired pieces
small onion, chopped
1 can(s)
sliced mushrooms or used fresh, if desired
1/2 lb
your favorite whole wheat pasta, cooked and some of the liquid reserved
2 Tbsp
extra virgin olive oil (evoo) to sautè onions and mushrooms)

How to Make Carbonara with Bacon


  • 1Cook pasta according to package directions. Drain pasta, but reserve some of the liquid in case the sauce is too thick for you.
  • 2While cooking pasta, chop onions and sautè in some EVOO, add mushrooms. Sautè until tender. Turn burner to low setting. In a small mixing bowl, mix Egg Beaters (or eggs), milk (or cream), Parmesan cheese, parsley, sun-dried tomatoes and red pepper flakes; add to onions and mushrooms. Cook SLOWLY until thickened. DO NOT TURN ON HIGH or you'll have scrambled eggs. When pasta is done, drain and add egg mixture to hot pasta. If your sauce gets too thick, add some of the pasta water, a little at the time, until it is your desired consistecy.

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About Carbonara with Bacon

Course/Dish: Pasta
Main Ingredient: Chicken
Regional Style: Italian

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