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January 6, 2020 Updated September 14, 2020 By Rebecca One Pot/One Pan Meals

Healthy Lemon Carbonara

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healthy carbonara in a white bowl with ingredients surrounding it and text overlay
close up of carbonara with a poached egg in a white bowl with text overlay

This healthy carbonara dish is just as good as the best versions you’ve had, it just has less added fat without skimping on flavor or creaminess. Not only is this carbonara recipe healthy and delicious, it can be made in just about 15 minutes. Looking for a fun take on carbonara? Try this easy Gnocchi Carbonara.

Light Pasta Carbonara with peas and prosciutto on a white plate with eggs in the background

[This recipe was originally posted in January 2017. It has been updated with new photos, cooking instructions, expert tips, FAQ, related recipes, video and ways to repurpose/use up ingredients]

How will this healthy carbonara make your life easier?

As easy and awesome quick dinners are, they can easily feel boring and not at all special. That might not be the worst thing ever, but when you’re cooking for one, finding ways to make simple dishes special means a lot. This simple carbonara, 15 minute pasta, veggie quesadilla, South African spiced shakshuka, sheet pan shrimp dinner & this pasta with mushroom sauce are all quick & special dinner ideas.

What makes this carbonara so good?

ingredients for healthy carbonara on a table
  • Prosciutto
  • Egg
  • Parmesan cheese
  • Spaghetti
  • Frozen peas
  • Lemon juice
  • Extra virgin olive oil

How do I make healthy carbonara?

one slice of prosciutto in a small fry pan

Heat up large frying pan, add 1 slice of prosciutto and cook until golden brown (about 2-3 minutes). Slice prosciutto into bite sized pieces once cooked.

pasta and peas cooking in water in a black pot

While prosciutto is cooking, boil 1/4 lb pasta, according to cooking instructions. Cook until al-dente. Add 1/4 c frozen peas to pot with ~1 minute remaining in cook time.

Expert Tip: You can use fresh peas too if they’re available, but frozen cook up well and are less expensive.

Expert Tip: Add peas directly to pasta to save a dish & time.

egg and parmesan cheese in a small glass mixing bowl

While pasta and prosciutto are cooking, crack 1 egg into a small bowl, add 1/8 c grated parmesan cheese and 1 tsp lemon juice to eggs, whisk together. Set aside. 

Expert Tip: Note that consuming raw/undercooked eggs can be unsafe for people with compromised immune systems. So be careful or buy pasteurized egg products in the carton.

Drain pasta, but save ~1 cup of pasta water to add back to thicken pasta.

Expert Tip: Use the starchy pasta water to thicken the pasta sauce. It makes the sauce really creamy and delicious.

pasta, prosciutto, and peas in a black pot

Add hot pasta and prosciutto back to frying pan (but make sure heat is off). Drizzle with olive oil, 1/2 of pasta water. Pour egg and cheese mixture over pasta. Toss until well combined.

Expert Tip: Let pasta cool slightly. Too hot pasta/pasta water could curdle the egg mixture.

Add remaining pasta water to desired thickness, you may want to turn heating element back on to low for this.

Enjoy when hot, top with a sprinkle of parmesan cheese and freshly ground pepper.

Expert Tip: Poach or fry an additional egg for a higher protein pasta.

Expert tips

  • You can use fresh peas too if they’re available, but frozen cook up well and are less expensive.
  • Add peas directly to pasta to save a dish & time.
  • Note that consuming raw/undercooked eggs can be unsafe for people with compromised immune systems. So be careful or buy pasteurized egg products in the carton.
  • Use the starchy pasta water to thicken the pasta sauce. It makes the sauce really creamy and delicious.
  • Let pasta cool slightly. Too hot pasta/pasta water could curdle the egg mixture.
  • Poach or fry an additional egg for a higher protein pasta.

FAQ

Is carbonara safe?

Typically, the heat from the pasta & pasta water will heat up the eggs, but since they won’t be cooked to 165 degrees, there will still be a risk of food-borne illness. I wouldn’t recommend this for very young children, the elderly, or anyone with compromised immunity. You can look out for whole or carton eggs that have been pasteurized.

How long is spaghetti carbonara good for?

Like most foods, you can refrigerate them for up to 4-5 days. But reheating could curdle the eggs which would change the texture, so I recommend eating it fresh from the pan.

Is carbonara a raw egg?

Kind of, you don’t technically cook the eggs in pasta carbonara. But you do add eggs to warm pasta/pasta water which cooks them a bit. Refer to the first FAQ section for more info about food safety with these raw-ish eggs.

Does carbonara taste eggy?

It doesn’t taste too eggy. The eggs make it really creamy and silky when cooked properly. It’s sooo good, and more cheesy & lemony than eggy for sure.

eggs in a bowl with an egg carton in the background

What can I make with leftover ingredients?

  • (Pasta) 15 Minute Pasta, Pasta with Mushroom Sauce, Spring Green Pesto, Pasta with Pistachio Pesto
  • (Prosciutto) Pear Arugula & Prosciutto Pizza, Fig & Prosciutto Pizza, Peach Caprese Pizza, & this Nutrient Packed Breakfast Sandwich
  • (Peas) Add them to this Summer Berry Salad, Turkey Pumpkin Chili, or Grapefruit Salad.
  • (Eggs) Microwave Egg Bowl, Breakfast Tacos, Huevos Rancheros, Ugandan Egg Roll-Up with Summer Vegetables, and South African Spiced Shakshuka.
  • (Lemons) Sparkling Berry Lemonade, Skillet Peach Crumble for One, Seared Salmon w/ Summer Salad.

Did you make this healthy carbonara? Leave me a comment & rating to share how it turned out!

Healthy carbonara in a white bowl with ingredients surrounding it
Print Pin
5 from 5 votes

Light Pasta Carbonara

This healthy carbonara dish is just as good as the best versions you've had, it just has less added fat without skimping on flavor or creaminess. Not only is this carbonara recipe healthy and delicious, it can be made in just about 15 minutes.
Course Main Course
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 person
Author Rebecca

Equipment

  • Medium Pot
  • Sautee pan
  • Small bowl
  • Measuring Cups
  • Measuring Spoons
  • tongs

Ingredients

  • 1 slice Prosciutto
  • 1 Egg at room temperature
  • 1/8 cup Grated Parmesan cheese + extra for garnish
  • 1/4 pound Whole wheat spaghetti
  • 1/4 cup Frozen peas thawed
  • 1 teaspoon Lemon juice + zest from 1 lemon
  • 1 teaspoon Extra virgin olive oil
  • freshly ground black pepper, to taste

Instructions

  • Heat up large frying pan, add 1 slice of prosciutto and cook until golden brown (about 2-3 minutes). Slice prosciutto into bite sized pieces once cooked. (swap with bacon, lunchmeat ham, ham, or omit completely if you don't have prosciutto on hand)
  • While prosciutto is cooking, boil 1/4 lb pasta, according to cooking instructions. Cook until al-dente. Add 1/4 c frozen peas to pot with ~1 minute remaining in cook time.
  • While pasta and prosciutto are cooking, crack 1 egg into a small bowl, add 1/8 c grated parmesan cheese and 1 tsp lemon juice to eggs, whisk together. Set aside.
  • Drain pasta, but save ~1 cup of pasta water to add back to thicken pasta.
  • Add hot pasta and prosciutto back to frying pan (but make sure heat is off). Drizzle with olive oil, 1/2 of pasta water. Pour egg and cheese mixture over pasta. Toss until well combined.
  • Add remaining pasta water to desired thickness, you may want to turn heating element back on to low for this.
  • Enjoy when hot, top with a sprinkle of parmesan cheese, freshly ground pepper, and a poached or fried egg for a protein boost.

Notes

  • You can use fresh peas too if they’re available, but frozen cook up well and are less expensive.
  • (swap with bacon, lunchmeat ham, ham, or omit completely if you don’t have prosciutto on hand)
  • Add peas directly to pasta to save a dish & time.
  • Note that consuming raw/undercooked eggs can be unsafe for people with compromised immune systems. So be careful or buy pasteurized egg products in the carton.
  • Use the starchy pasta water to thicken the pasta sauce. It makes the sauce really creamy and delicious.
  • Let pasta cool slightly. Too hot pasta/pasta water could curdle the egg mixture.
  • Poach or fry an additional egg for a higher protein pasta.
  • This pasta pairs well with a crisp green salad. 
  • Adapted from Ian Fisher from the New York Times Cooking

Want to get more single serving recipes delivered to your inbox? Click here to download my Single Serving Cookbook.

Categories: One Pot/One Pan Meals

About Rebecca

Welcome! Iโ€™m Rebecca, a food loving dietitian. On Nourish Nutrition, youโ€™ll find real, quick, and nourishing recipes for one that'll get you to want to cook for yourself, because you deserve it.

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Reader Interactions

Comments

  1. EA The Spicy RD says

    January 11, 2017 at 10:13 am

    My kids discovered Pasta Carbonara in Italy 2 summers ago, but I still haven’t made it for them at home. This looks delicious! They will be so happy when I make it :-)EA

    Reply
    • Rebecca says

      January 12, 2017 at 9:55 am

      They would love it! I gotta go back to Italy ๐Ÿ˜‰

      Reply
  2. Brynn at The Domestic Dietititan says

    January 12, 2017 at 5:46 pm

    I just made pasta carbonara for the first time last month and it was a huge hit. This recipe sounds fantastic! Great tip about adding the pasta water back to thicken up the sauce.

    Reply
    • Rebecca says

      January 14, 2017 at 9:42 am

      Thanks Brynn! It’s so good isn’t it! I learned that tip years ago from a Bon Appetite magazine, it changes the whole pasta game, really!

      Reply
  3. Amy says

    January 13, 2017 at 8:37 am

    Good eggs are something I will always splurge on! You can definitely taste the difference…it would be dangerous for me to make cookie dough with these eggs though (might eat it all!). ๐Ÿ™‚

    Reply
    • Rebecca says

      January 14, 2017 at 9:43 am

      I’m realizing this too, they’re totally worth the splurge! Hopefully Davidson’s eggs will be available again soon! haha and about the cookie dough-me too! ha so dangerous

      Reply
  4. Kelli McGrane says

    January 13, 2017 at 12:05 pm

    My husband makes a delicious carbonara, but we rarely have it because it’s so loaded in calories and fat. This recipe sounds delicious though and healthy enough to add into our meal rotation.

    Reply
    • Rebecca says

      January 14, 2017 at 9:44 am

      yum! I like this one because it’s easy and won’t stick to the pit of your stomach like traditional carbonaras. Let me know if you try it & how it goes!

      Reply
  5. katie says

    January 19, 2017 at 9:31 am

    This is one I rarely make since it’s so rich, but I like how you’ve managed to lighten it up….and so smart to use Davidson’s eggs, especially if you’re serving this to little ones!

    Reply
    • Rebecca says

      January 23, 2017 at 9:41 pm

      thanks Katie! and I love these eggs, too bad noone seems to be able to find them right now

      Reply
  6. Franck says

    May 29, 2017 at 2:28 pm

    I could not agree more: using good eggs is crucial. Have to try this recipe, looks delicious ๐Ÿ™‚

    Reply
    • Rebecca says

      May 29, 2017 at 9:14 pm

      so true! thanks

      Reply
  7. sara says

    November 5, 2017 at 2:28 am

    This recipe sounds delicious though and healthy enough to add into meal.and I like this one because itโ€™s easy to make

    Reply
    • Rebecca says

      November 6, 2017 at 10:30 am

      I’m all about easy meals! thanks

      Reply
  8. Victoria Kabakian says

    January 6, 2020 at 10:33 am

    5 stars
    I love carbonara, but rarely eat it because it’s typically so fattening. I love your healthier spin on it! Also love the brightness of the peas ๐Ÿ™‚

    Reply
    • Rebecca says

      January 7, 2020 at 9:18 am

      thanks! and the peas are such a great & nice looking addition

      Reply
  9. Tawnie Kroll says

    January 6, 2020 at 10:57 am

    5 stars
    We are always looking for lightened up pasta recipes – this one is a keeper, thank you!!

    Reply
    • Rebecca says

      January 7, 2020 at 9:17 am

      thanks Tawnie!

      Reply
  10. Beth says

    January 6, 2020 at 12:49 pm

    5 stars
    Carbonara is our all time favorite pasta! Really love how you added lemon and peas to this versions! So tasty!

    Reply
    • Rebecca says

      January 7, 2020 at 9:17 am

      thanks so much!

      Reply

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MEET REBECCA

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Welcome! I’m Rebecca, a dietitian & lazy home cook. On Nourish Nutrition, you’ll find quick, delicious recipes for one person to get you excited to cook at home.

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