Healthy Lemon 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. Looking for a fun take on carbonara? Try this easy Gnocchi Carbonara.

[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?

• Prosciutto
• Egg
• Parmesan cheese
• Spaghetti
• Frozen peas
• Lemon juice
• Extra virgin olive oil

How do I make healthy carbonara?

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.

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.

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.

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.

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!

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