This Low Point Carbonara is a pasta dish that everyone loves and it just doesn’t get any easier! This Low Point Carbonara has all the flavor of the classic recipe without the high fat and calories!! This is a pasta dish worth making!

Makes 6 (1 and 1/4 cup) servings 

What is Carbonara?

Carbonara is an Italian pasta dish from Rome made with egg, hard cheese, and black pepper. The dish arrived at its modern form, with its current name, in the middle of the 20th century. The cheese is usually Pecorino Romano, Parmigiano-Reggiano, or a combination of the two.

How do I make this Low Point Carbonara?

This Low Point Carbonara is simple to make and can be made on the Stove or in an Instant Pot.

Here’s the directions for making it in on the stove:

In a small mixing bowl, whisk together cornstarch, and skim milk.

Add Parmesan cheese, salt, pepper, egg and egg white. Whisk until well combined. Set aside.

Cook pasta according to the package.

Reserve 1/2 cup of pasta water. Drain pasta and set aside.

Melt 1 Tbsp light butter in a large skillet over medium heat. Add cooked pasta and cheese sauce. Toss until sauce is well combined.

Add thaw peas and half of the bacon crumbles to pasta.

Continue stirring until sauce starts to thicken.

If needed- add reserved pasta water, a little bit at a time, and stir well.

Let the pasta to sit for 5 minutes so the sauce can thicken.

Garnish with fresh parsley and additional bacon crumbles.

Makes 6 (1 1/4 cup) servings 

Ingredients:

• 10 oz. Barilla plus or Barilla whole grain spaghetti 
• 1 Tbsp cornstarch 
• 3/4 cup skim milk 
• 1/2 cup grated Parmesan cheese
• 1 large eggs, beaten 
• 1 large egg white
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup frozen, peas ( thawed under cool water and drained)
• 1 Tbsp Land o’ Lakes light butter
• 7 slices center cut bacon, cooked and crumbled. I use Farmland natural hickory smoked center bacon.
• 2 Tbsp fresh parsley, chopped 

Stove Top Directions:

1. In a small mixing bowl, whisk together cornstarch and skim milk. Add Parmesan cheese, salt, pepper, egg and egg white. Whisk until well combined. Set aside.
2. Cook pasta according to the package. Reserve 1/2 cup of pasta water. Drain pasta and set aside.
3. Return pasta to pot. Melt 1 Tbsp butter in pot over low heat.  Add cooked pasta and cheese sauce. Toss until sauce is well combined.  Add thaw peas and half of the bacon crumbles to pasta. Continue stirring until sauce starts to thicken. If needed, add reserved pasta water, a little bit at a time, and stir well.
4. Remove from heat. Let the pasta to sit for 5 minutes so the sauce can thicken. 
5. Garnish with fresh parsley and additional bacon crumbles.
6. Enjoy!

Instant Pot Directions:

1. Place pasta and 5 cups water in Instant Pot. Close lid, set valve to sealing position and press “manual” or “pressure cook” setting. Set the timer for  7 minutes.  (The Instant Pot will take about 10 to come to pressure.)
2. Once the timer is done, wait 45 seconds, then switch the valve to venting to release pressure. Be careful of the hot steam. Reserve 1/2 cup of pasta water. Set aside.
3. Drain pasta and discard the remaining pasta water. Keep spaghetti in the colander.
4. Meanwhile, In a small mixing bowl, whisk together cornstarch and skim milk. Add Parmesan cheese, salt, pepper, egg and egg white. Whisk until well combined. Set aside.
5. Place Instant Pot insert back in the Instant Pot. Press sauté setting. Add one tablespoon of butter and let it melt. Turn Instant to off. Add spaghetti back to the Instant Pot. 
6. Slowly add cheese sauce, stirring constantly, to prevent the egg from scrambling. Add reserved pasta water, a little bit at a time, and stir well.
7. Add thaw peas and half of the bacon crumbles to pasta. Toss until sauce starts to thicken. About 1 minute. 
8. Let the pasta to sit for 5 minutes so the sauce can thicken.
9. Garnish with fresh parsley and additional bacon crumbles.
10. Enjoy!

Makes 6 (1 and 1/4 cup) servings 

6 Points® per serving if using whole grain spaghetti

7 Points® per serving if using regular barilla plus spaghetti

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder. 

Continue to Content

Yield: 6

Low Point Carbonara

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This Low Point Carbonara is a pasta dish that everyone loves and it just doesn't get any easier! This Low Point Carbonara has all the flavor of the classic recipe without the high fat and calories!! This is a pasta dish worth making!

Author: thepounddropper.com

Prep Time 10 minutes

Cook Time 10 minutes

Additional Time 10 minutes

Total Time 30 minutes

Ingredients

• 10 oz. Barilla plus or Barilla Whole Grain spaghetti 
• 1 Tbsp cornstarch 
• 3/4 cup skim milk 
• 1/2 cup grated Parmesan cheese
• 1 large eggs, beaten 
• 1 large egg white
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup frozen, peas ( thawed under cool water and drained)
• 1 Tbsp Land o' Lakes light butter
• 7 slices center cut bacon, cooked and crumbled. I use Farmland naturally smoked hickory center cut bacon.
• 2 Tbsp fresh parsley, chopped

Instructions

Stove Top Directions:

1. IIn a small mixing bowl, whisk together cornstarch and skim milk. Add Parmesan cheese, salt, pepper, egg and egg white. Whisk until well combined. Set aside.
2. Cook pasta according to the package. Reserve 1/2 cup of pasta water. Drain pasta and set aside.
3. Return pasta to pot. Melt 1 Tbsp butter in pot over low heat.  Add cooked pasta and cheese sauce.
4. Toss until sauce is well combined.  Add thaw peas and half of the bacon crumbles to pasta. Continue stirring until sauce starts to thicken. If needed, add reserved pasta water, a little bit at a time, and stir well.
5. Remove from heat. Let the pasta to sit for 5 minutes so the sauce can thicken. 
6. Garnish with fresh parsley and additional bacon crumbles.
   Enjoy!
   

Instant Pot Directions:

1. Place pasta and 5 cups water in Instant Pot. Close lid, set valve to sealing position and press “manual” or “pressure cook” setting. Set the timer for  7 minutes.  (The Instant Pot will take about 10 to come to pressure.)
2. Once the timer is done, wait 45 seconds, then switch the valve to venting to release pressure. Be careful of the hot steam. Reserve 1/2 cup of pasta water. Set aside.
3. Drain pasta and discard the remaining pasta water. Keep spaghetti in the colander.
4. Meanwhile, In a small mixing bowl, whisk together cornstarch and skim milk. Add Parmesan cheese, salt, pepper, egg and egg white. Whisk until well combined. Set aside.
5. Place Instant Pot insert back in the Instant Pot. Press sauté setting. Add one tablespoon of butter and let it melt. Turn Instant to off. Add spaghetti back to the Instant Pot. 
6. Slowly add cheese sauce, stirring constantly, to prevent the egg from scrambling. Add reserved pasta water, a little bit at a time, and stir well.
7. Add thaw peas and half of the bacon crumbles to pasta. Toss until sauce starts to thicken. About 1 minute. Let the pasta to sit for 5 minutes so the sauce can thicken.

Garnish with fresh parsley and additional bacon crumbles.


Makes 6 (1 and 1/4 cup) servings

6 Points® per serving if using whole grain spaghetti

7 Points® per serving if using regular barilla plus spaghett

Notes

Smartpoints: GREEN: 7 SmartPoints per serving BLUE: 7 SmartPoints per serving PURPLE: 3 SmartPoints per serving if using whole wheat pasta

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 275Total Fat: 7gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 49mgSodium: 527mgCarbohydrates: 21gNet Carbohydrates: 19gFiber: 3gSugar: 3gProtein: 14g

The SmartPoint values and nutritional information is estimated and figured based off the brand of ingredients listed in the recipe using the WW app. The SmartPoint values may vary depending on the brand of ingredients used. To calculate the Smartpoint value on a recipe you will need to enter the ingredients in the WW app manually by creating a recipe using the recipe builder. The WW app does not recognize the zero point ingredients in recipes and will calculate it based only off the nutritional information; which will not be accurate.