8oz Whole-grain spaghetti or Chickpea pasta (for higher fiber and protein).
4oz Diced center-cut bacon or Turkey bacon (a leaner alternative to guanciale or pancetta).
2 large eggs + 2 egg whites (increases protein while lowering cholesterol).
1/2 cup Finely grated Pecorino Romano or Parmesan.
1 cup Reserved pasta water (to emulsify the sauce without extra oil).
Freshly cracked black pepper and a pinch of sea salt.
2 cups Fresh baby spinach or frozen peas (added at the end for volume and micronutrients)
Bring a large pot of salted water to a boil and cook your pasta until it is just al dente.
While the pasta is boiling, whisk together two large eggs, two egg whites, and 1/2 cup of finely grated Pecorino Romano or Parmesan in a small bowl until the mixture is smooth.
In a large non-stick skillet over medium heat, cook the diced center-cut or turkey bacon until it is crisp.
Carefully scoop out and reserve one cup of the starchy pasta water just before draining.
Drain the pasta and add it immediately to the skillet with the bacon, tossing in two cups of fresh baby spinach or peas so they wilt from the heat.
Remove the skillet from the heat entirely and slowly pour in the egg and cheese mixture while tossing vigorously, adding the reserved pasta water a tablespoon at a time until a creamy, glossy sauce forms.
Finish the dish with a generous amount of freshly cracked black pepper and a small pinch of sea salt to taste.
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Discover how to make an authentic carbonara recipe with this simple and easy recipe. We’ll guide you through each step to create a delicious spaghetti carbonara that tastes just like it came from Italy. Don’t forget the pecorino romano for that classic, rich flavor that makes this Italian food a true delight. Suscribe 🧡