Easy Health-fied Spaghetti Carbonara Recipe

Am I the only one who has never once ordered Carbonara at a spaghetti joint? I once heard how heavy and fatty it was and I’ve never dared order it, fearing of a cream, egg, bacon, and cheese overload.

One day I was watching my favourite Youtube channel, “Cooking with Dog” and they had an interesting recipe video on Japanese style Spaghetti Carbonara. It didn’t look too heavy so I decided to give it a shot. It’s actually super easy and I even made a few tweaks to it myself!


Here are the ingredients:
1 egg or 2 small eggs
1 tbsp Parmesan cheese, grated
1 tbsp almond milk
pinch of black pepper and salt


1/2 tbsp EVOO
3 strips of bacon
3 cloves of black garlic


1 spring onion, chopped up
Parmesan cheese, grated
Black pepper

In a small bowl, combine the first four ingredients. This will be used later for your sauce.

I try to avoid gluten most of the time so I’ve had to look for alternatives when it comes to my spaghetti cravings. My favourite alternative is Brown Rice Pasta because it’s not grainy like whole wheat spaghetti yet healthier than plain spaghetti made with durum wheat.

I used three cloves of black garlic (made by moi!) and they are MUCH richer in antioxidants than regular garlic. I have a feeling they’re the next kale so read up on it here if you want to know more about their health benefits.

 

Heat up the EVOO on medium heat and add your black garlic and sliced bacon.

Put a pot of water to boil with a few drops of oil and rock salt. Add the spaghetti in. The oil prevents the spaghetti from sticking to each other and the salt adds a bit of flavour to the otherwise bland pasta.

I clearly thought there was not enough bacon, and proceeded to add more.

Once the spaghetti is cooked, put it immediately in your skillet and stir around incorporating all the flavours of garlic and bacon.

I put the egg mixture from the beginning in a larger pot and put the hot pasta in it. STIR QUICKLY! Mix everything together and the heat of the spaghetti should cook the egg without coagulating it. If you need a bit more heat to cook the egg, put the pot on simmer (lowest heat setting) and keep stirring for 30 seconds or more.

Sprinkle on a big of chopped green onion, Parmesan cheese, and you’re golden!

If you enjoyed this recipe, please check out my other healthy spaghetti recipes!

Japanese Masago Yakiudon

Spaghetti Alle Vongole (Clams)

Spaghetti Squash with Meatballs in Tomato Sauce

Zucchini Pasta (with Tomato Sauce)

Caulifredo Sauce with Zucchini Pasta

Happy Eating!

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