Pasta is the one food I could eat all day, every day and not get sick of it. It’s so easy to make, and there are endless creative combinations of sauces, meats, and veggies. I prefer hearty pastas to creamy ones, so I’ve tended to avoid carbonara. But recently I discovered a spaghetti carbonara recipe that was so good, I knew I had to recreate it at home.
I’m not a fan of heavy pastas, so I substituted a few of the ingredients and came up with this delicious creation: turkey bacon spaghetti carbonara. Here’s a not so hidden secret about me: I don’t like bacon. There, I said it. I actually prefer the taste and texture of turkey bacon way more because it doesn’t have strips of fat (my least favorite part).
This turkey bacon spaghetti carbonara is healthier and lighter than regular spaghetti carbonara, but it’s just as comforting. Yes, pasta is my comfort food. Turkey bacon, eggs, Pecorino Romano, freshly ground black pepper, and scallion… my mouth is watering just thinking about it. Give it a try and let me know what you think. Bon appétit!
Healthier Turkey Bacon Spaghetti Carbonara
Ingredients
- 1/2 lb spaghetti
- 3 eggs large
- 1/2 cup Pecorino Romano freshly grated
- 5 slices turkey bacon diced
- salt
- ground black pepper
- olive oil
- scallion
Instructions
- In a large pot of boiling salted water, cook pasta according to package instructions. Once ready, drain the pasta and save a bit of water in reserve.
- In a small bowl, whisk together the eggs and Pecorino Romano. Season with a pinch of salt and a generous amount of ground black pepper. Mix well.
- Heat a skillet over medium to medium high heat. Cook turkey bacon with olive oil until brown and crispy, and add in scallion towards the end. Set aside and reduce the heat to low.
- Quickly, while the skillet is still hot, stir the pasta + egg mixture and toss until spaghetti is coated.
- Toss the pasta consistently so you don't scramble the eggs. Add in a bit of reserved pasta water (if necessary) until desired consistency is reached.
- Stir in the turkey bacon and scallion. Top off with more cheese and serve.
