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Low Point Carbonara

 

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 

GREEN: 7 SmartPoints per serving 

BLUE: 7 SmartPoints per serving 

PURPLE: 3 SmartPoints per serving if using whole wheat pasta

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 whole wheat 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 
  • 1/3 cup 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 

GREEN: 7 SmartPoints per serving 

BLUE: 7 SmartPoints per serving 

PURPLE: 3 SmartPoints per serving if using whole wheat pasta

 

Yield: 6

Low Point Carbonara

Low Point Carbonara

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 whole wheat 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 
  • 1/3 cup 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.
  8. Garnish with fresh parsley and additional bacon crumbles.



    Makes 6 (1 and 1/4 cup) servings 

    GREEN: 7 SmartPoints per serving 

    BLUE: 7 SmartPoints per serving 

    PURPLE: 3 SmartPoints per serving if using whole wheat pasta

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.

Michael T

Friday 21st of August 2020

Hi! Love your site and I've tried a few recipes...love them! Can I use unsweetened almond milk instead of skim milk? Would I need to use additional cornstarch? I have no issues with cheese but avoid dairy in milk products.

This recipe sounds great and would love to use on zoodles to lower points even more! Thank you!

Lindsay Kehl

Sunday 23rd of August 2020

Ni Michael

Yes, you could replace the skim milk for almond milk. I have made another similar dish with unsweetened almond milk and it worked well.

Hope that helps! Enjoy!

Friday’s Fridge – Everyday Health

Wednesday 22nd of April 2020

[…] Low Point Carbonara […]

Katy

Sunday 23rd of February 2020

I made this last week, subbed fat free half and half for skim milk and bacon bits to save time. It was FABULOUS and fast!!! Thanks

Sheri

Wednesday 5th of February 2020

Used half zucchini noodles and half whole wheat pasta. Saved a few points

mary anderson

Saturday 1st of February 2020

I can’t believe my kids wouldn’t be all over this! But more for mommy then hehehe. my mouth is watering I found that to be very amusing! Does look fabulous. Happy Valentine’s Day

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