Ingredients Healthy Pasta and Noodle Recipes Healthy Pasta Recipes by Shape Healthy Spaghetti Recipes Spaghetti alla Carbonara 2.0 (3) 3 Reviews In this version, the eggs are cooked into a custardlike sauce. An extra step, yes, but the technique ensures food safety. To vary the vegetables, try green beans, asparagus or frozen peas (cook peas separately from pasta). By Patsy Jamieson Patsy Jamieson Patsy Jamieson is a culinary professional and published author with over three decades' experience in recipe publishing. She has a long history with EatingWell, where she has served as food editor, test kitchen director, food stylist and recipe editor. Prior to joining EatingWell, she was the test kitchen manager for Canadian Living. EatingWell's Editorial Guidelines Updated on April 22, 2024 Tested by EatingWell Test Kitchen Tested by EatingWell Test Kitchen The EatingWell Test Kitchen is comprised of a group of culinary professionals who develop and test our recipes. Our recipes go through a rigorous process, which includes testing by trained recipe testers, using different equipment (e.g., gas and electric stoves) and a variety of tools and techniques to make sure that it will really work when you make it at home. Testers shop major supermarkets to research availability of ingredients. Finally, a Registered Dietitian reviews each recipe to ensure that we deliver food that's not only delicious, but adheres to our nutrition guidelines as well. Learn more about our food philosophy and nutrition parameters. Meet the EatingWell Test Kitchen Reviewed by Dietitian Sylvia Geiger, M.S., RD Reviewed by Dietitian Sylvia Geiger, M.S., RD As EatingWell’s former dietitian and nutrition advisor, Sylvia Geiger worked closely with the culinary and editorial team to ensure that our recipes are not only delicious, but also meet the nutrition parameters we have set for ourselves. EatingWell's Editorial Guidelines Rate PRINT Share Trending Videos Close this video player Cook Time: 30 mins Additional Time: 10 mins Total Time: 40 mins Servings: 6 Yield: 6 servings, 1 cup each Nutrition Profile: Diabetes-Appropriate Healthy Aging Low-Sodium Low Added Sugar Heart-Healthy High-Protein Low-Calorie Jump to Nutrition Facts Ingredients 1 teaspoon extra-virgin olive oil 3 ounces thinly sliced prosciutto, or Canadian bacon, trimmed of fat and diced (1/2 cup) 2 cloves garlic, minced Pinch of crushed red pepper 3 large eggs, (pasteurized, if desired) ¾ cup reduced-sodium chicken broth ¾ teaspoon freshly ground pepper 12 ounces whole-wheat spaghetti, or linguine 8 ounces broccolini, (2 1/2 cups) or broccoli rabe (4 cups), stem ends trimmed, cut into 1/2-inch pieces ⅓ cup freshly grated Parmesan or Pecorino Romano cheese Salt, to taste Directions Put a large pot of water on to boil for cooking pasta. Also bring about 1 inch of water to a gentle simmer in the bottom of a double boiler (see Equipment Tip). Heat oil in a medium nonstick skillet over medium heat. Add prosciutto (or Canadian bacon) and cook, stirring often, until heated through, about 2 minutes. Add garlic and crushed red pepper; cook, stirring, for 30 seconds. Remove from heat. Whisk eggs, broth and pepper in the top of the double boiler to combine. Set over the simmering water in the bottom of the double boiler and cook, whisking constantly in a slow, steady, figure-eight motion, until the sauce steams and thickens enough to coat a metal spoon, 5 to 7 minutes. The sauce may have a few small curdles. Remove the top pan from the heat and whisk the sauce rapidly so it does not continue to curdle. Meanwhile, cook pasta in the boiling water, stirring often, for 5 minutes. Drop in broccolini (or broccoli rabe) and cook until the pasta is tender but firm, 4 to 6 minutes more. Drain and place in a large bowl. Add the egg sauce, the prosciutto (or bacon) mixture and cheese; toss to coat well. Season with salt, if desired. Tips Equipment tip: No double boiler? Improvise by setting a large stainless-steel bowl over a pan of simmering water. Originally appeared: EatingWell Magazine, October/November 2005 Rate It Print Nutrition Facts (per serving) 308 Calories 7g Fat 46g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Serving Size 1 cup Calories 308 % Daily Value * Total Carbohydrate 46g 17% Dietary Fiber 7g 26% Total Sugars 3g Protein 19g 38% Total Fat 7g 9% Saturated Fat 2g 12% Cholesterol 108mg 36% Vitamin A 860IU 17% Vitamin C 35mg 39% Folate 45mcg 11% Sodium 580mg 25% Calcium 124mg 10% Iron 3mg 17% Magnesium 87mg 21% Potassium 311mg 7% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved