Everybody has their go to comfort food that they crave every now and then, especially on a rainy weekend like this. What is yours? Mine is definitely Spaghetti Carbonara! I love the salty bacon in it, the creamy and rich texture, it just reminds me of being a kid. But I always feel so bad after eating it, which kind of takes the fun and joy out of it a little.

Which is why I have always been looking for a healthier version of Spaghetti carbonara and finally I found one. The big difference of this recipe is to leave the cream out (ha, who would have thought that ey?) and use a rather lean bacon instead of super fatty one.

As explained in the recipe, it is up to you if you want to replace the cream with some lighter sour cream or just leave it out complete. I prefer to leave it out completely of my Spaghetti Carbonara as I find the egg texture and taste comes through a little more. But if you want some more sauce and keep it a bit closer to the original, then you should add some in the last step. Don’t worry, it is still ways healthier than the original spaghetti carbonara recipe!

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Healthy spaghetti carbonara recipe, food blog vancouver
Spaghetti Carbonara
Print Recipe
This Spaghetti Carbonara recipe is a healthy make over on its rather rich original. Even though substituting the cream, adding some peas and using leaner bacon it still tastes amazing and is packed with flavours!
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Healthy spaghetti carbonara recipe, food blog vancouver
Spaghetti Carbonara
Print Recipe
This Spaghetti Carbonara recipe is a healthy make over on its rather rich original. Even though substituting the cream, adding some peas and using leaner bacon it still tastes amazing and is packed with flavours!
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Servings Prep Time
4 people 15 minutes
Cook Time
20 minutes
Ingredients
Servings: people
Instructions
  1. Bring a large pot of water to boil. Once its boiling, add a pinch of salt and add the spaghetti. Cook them until al dente on your preference. Drain, set aside
  2. Chop the spring onions and the bacon into small pieces.
  3. Bring another pot of water to boil and cook the peas for 2-3 minutes. Drain and set aside.
  4. Grate all of the cheese. Set 1/4 aside to sprinkle over the spaghetti at the end.
  5. Heat the oil in a large pan and fry the bacon for a few minutes until crispy. If you have rather fatty bacon you can use less oil as the fat of the bacon will be enough.
  6. Stir in the garlic and let sit for a minute
  7. Add the spring onions, peas and the spaghetti and mix it all well.
  8. Beat the eggs with a fork in a bowl, add some pepper.
  9. Add the eggs and the parmesan to the spaghetti, stir and lift gently with two forks until everything is evenly spread. Stir until the egg starts to set a little but doesn't burn.
  10. Option: When adding the egg and parmesan, also add a few table spoons of sour cream to the mixture if you want some more sauce and want it a bit closer to the orginal. Without it it's a bit more dry but I quite like it as the egg texture and taste shines through it a little more.
  11. Serve with the rest of the parmesan sprinkled on top. Enjoy with a glass of wine!

About The Author

Hannah Breucker
Co-Founder and Editor

Hey, I'm Hannah Breucker from Munich, Germany but made Vancouver my new home and this food blog my new project! I love food and so I'm always on the hunt for new restaurants in Vancouver. But I also enjoy baking and cooking for my better half or friends. I am constantly trying out new recipes or improving old recipes, so if you love food as much as I do, come and join me on my food adventures!