This healthy carbonara pasta is just as good as the best versions you've had, it just has a light lemony flavor. This carbonara recipe can also be made in just about 15 minutes. Looking for a fun take on carbonara? Try this easy Gnocchi Carbonara.
[This healthy carbonara 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]
Table of contents
How will this pasta carbonara make your life easier?
When you're cooking for one, finding ways to make simple dishes special means a lot. This healthy carbonara, 15 minute pasta, veggie quesadilla, South African spiced shakshuka, sheet pan shrimp dinner & pasta with mushroom sauce are all quick.
What makes this spaghetti carbonara recipe so good?
- Prosciutto
- Egg
- Parmesan cheese
- Spaghetti
- Frozen peas
- Lemon juice
- Extra virgin olive oil
How do I make carbonara pasta?
To start your healthy carbonara, heat up large skillet over medium heat, add prosciutto and cook until golden brown (about 2-3 minutes). Slice prosciutto into bite sized pieces once cooked.
While prosciutto is cooking, boil pasta, according to cooking instructions. Cook until al-dente. Add frozen peas to pot with ~1 minute remaining in cook time.
While pasta and prosciutto are cooking, crack egg into a small bowl, add grated parmesan cheese and lemon juice to eggs, whisk together. Set aside.
Drain pasta, but save ~1 cup of pasta water to add back to thicken your healthy carbonara.
Add hot pasta and prosciutto back to frying pan (but make sure heat is off). Drizzle with olive oil, ½ 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 low for this. Enjoy your healthy carbonara when hot, top with a sprinkle of parmesan cheese and freshly ground pepper.
Substitutions/Tips
- You can use fresh peas too if they're available, but frozen cook up well and are less expensive.
- Add peas directly to your healthy carbonara 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 your healthy carbonara cool slightly. Too hot pasta/pasta water could curdle the egg mixture.
- Poach or fry an additional egg for a higher protein pasta.
- Other great add-ins: other vegetables.
FAQ
Instead of constantly questioning whether a food is healthy or unhealthy, it's helpful to focus on the flavors and foods you enjoy. It's lighter than most if that's what you're in the mood for.
Like most foods, you can refrigerate this healthy carbonara 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.
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 healthy carbonara for very young children, the elderly, or anyone with compromised immunity. You can look out for whole or carton eggs that have been pasteurized.
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!
Light Pasta Carbonara
Equipment
- Medium Pot
- Sautee pan
- Small bowl
- Measuring Cups
- Measuring Spoons
- tongs
Ingredients
- 1 slice Prosciutto
- 1 Egg at room temperature
- ⅛ cup Grated Parmesan cheese + extra for garnish
- ¼ pound Whole wheat spaghetti
- ¼ 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 ¼ lb pasta, according to cooking instructions. Cook until al-dente. Add ¼ 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 ⅛ 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, ½ 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
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Beth says
Carbonara is our all time favorite pasta! Really love how you added lemon and peas to this versions! So tasty!
Rebecca says
thanks so much!
Tawnie Kroll says
We are always looking for lightened up pasta recipes - this one is a keeper, thank you!!
Rebecca says
thanks Tawnie!
Victoria Kabakian says
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 🙂
Rebecca says
thanks! and the peas are such a great & nice looking addition
sara says
This recipe sounds delicious though and healthy enough to add into meal.and I like this one because it’s easy to make
Rebecca says
I'm all about easy meals! thanks
Franck says
I could not agree more: using good eggs is crucial. Have to try this recipe, looks delicious 🙂
Rebecca says
so true! thanks
katie says
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!
Rebecca says
thanks Katie! and I love these eggs, too bad noone seems to be able to find them right now
Kelli McGrane says
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.
Rebecca says
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!
Amy says
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!). 🙂
Rebecca says
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
Brynn at The Domestic Dietititan says
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.
Rebecca says
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!
EA The Spicy RD says
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
Rebecca says
They would love it! I gotta go back to Italy 😉