Espaguete à Carbonara

Espaguete à Carbonara is a lightened-up version of the classic Italian dish, featuring whole grain pasta and a creamy sauce made with Greek yogurt instead of heavy cream. This Brazilian twist adds a touch of local flavor while keeping the dish healthy and satisfying.

Ingredients

• Whole grain spaghetti - 150 grams
• Lean turkey bacon - 100 grams, diced
• Eggs - 2 large
• Greek yogurt - 100 grams
• Parmesan cheese - 30 grams, grated
• Garlic - 1 clove, minced
• Olive oil - 1 tablespoon
• Black pepper - to taste
• Salt - to taste
• Fresh parsley - for garnish

Steps

1. Bring a large pot of salted water to a boil and cook the whole grain spaghetti according to package instructions until al dente.
2. While the pasta is cooking, heat olive oil in a large skillet over medium heat and add the diced turkey bacon. Cook until crispy, about 5-7 minutes.
3. Add minced garlic to the skillet and sauté for another minute until fragrant. Remove from heat.
4. In a bowl, whisk together the eggs, Greek yogurt, grated Parmesan cheese, and black pepper until smooth.
5. Once the pasta is cooked, reserve 1/2 cup of the pasta cooking water and drain the rest. Add the drained pasta to the skillet with the turkey bacon and garlic.
6. Remove the skillet from heat and quickly pour the egg mixture over the hot pasta, stirring vigorously to create a creamy sauce. Add reserved pasta water gradually if needed to achieve desired consistency.
7. Season with salt and more black pepper to taste. Serve immediately, garnished with fresh parsley.

Nutrition

• Calories: 450
• Protein: 25 g
• Carbs: 55 g
• Fiber: 5 g
• Sugar: 2 g
• Sodium: 600 mg
• Cholesterol: 180 mg
• Total Fat: 18 g
• Saturated Fat: 5 g
• Unsaturated Fat: 10 g
• Water: 0.2 L

Health Benefits

• High in protein from turkey bacon and Greek yogurt, promoting muscle health.
• Whole grain spaghetti provides fiber, aiding in digestion and maintaining satiety.

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