Spaghetti Carbonara (reduced fat)

Spaghetti Carbonara (reduced fat)

Photo by Cara R.

  • Prep Time


  • Total Time


  • Servings



  • ¾

    cup fat free half and half

  • ¾

    cup grated Parmesan

  • 3

    egg yolks

  • 1

    tablespoon olive oil

  • 6

    slices bacon, diced

  • 1

    small onion, diced

  • 2

    garlic clove, minced

  • (Any other veggies you wish to add - peas, tomatoes, spinach)

  • 8

    ounces dry spaghetti

  • Salt and pepper to taste


Set out half and half, Parmesan and egg yolks, and bring them to room temperature (about an hour). Put pot of water on stove to boil for pasta. Add pasta when water boils. Meanwhile, warm a deep saute pan over medium. Add olive oil and then bacon to brown. When bacon is brown, drain off excess fat. Add onion. Saute until translucent. Add garlic and other veggies to cook (don't burn the garlic!). Add cook pasta to pan, and cook until any water in pan is reduced. Add half and half, egg yolk and Parmesan. Cook until creamy (do not overcook or yolks will scramble).


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