Pasta Carbonara

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We gave normally evil pasta carbonara a healthy remake, by substituting turkey bacon, omitting the cream and using omega eggs and pasta. Still indulgent, but an indulgence you can afford on a regular basis!

Tags: Intermediate, 10 mins, Entrées, Pasta & Noodles, Chicken/Poultry, Fry, President's Choice Blue Menu
Serves: 5
Skill level: Intermediate
Prep time: 10  minutes
Cooking time: 25  minutes
Total: 35  minutes

Additional Information


5 PC Blue Menu Oméga-3 Eggs - Large
1 pkg (411 g) PC Blue Menu Spaghetti, Contains Omega-3
2 tbsp (25 mL) canola oil
6 slices turkey bacon, sliced crosswise into ½-inch (1 cm) wide pieces
1 cup (250 mL) diced white onion
2 cloves garlic, minced
1/4 cup (50 mL) frozen peas
1/2 tsp (2 mL) salt
1/4 tsp (1 mL) freshly ground black pepper
3 tbsp (45 mL) chopped fresh parsley


  1. Place egg yolks in large bowl; set aside. Refrigerate whites for another use.
  2. Meanwhile, in large pot of boiling salted water, cook spaghetti for 8 to 9 minutes or until tender but firm. Drain, reserving 1/3 cup (75 mL) pasta cooking water. Whisk hot pasta cooking water immediately into egg yolks until combined.
  3. In large frying pan, heat oil over medium heat. Cook bacon for 5 to 7 minutes, stirring occasionally, or until it starts to brown. Stir in onion; cook for 4 to 6 minutes or until softened. Stir in garlic; cook for 1 minute. Stir in peas, salt and pepper; cook for about 2 minutes. Stir pea mixture into egg yolk mixture until combined; toss in spaghetti to coat. Serve sprinkled with parsley.

Nutritional Information

Per serving:
450 calories
fat 13 g
omega-3 polyunsaturated fats 0.9 g
sodium 550 mg
carbohydrate 62 g
fibre 7 g
protein 22 g
Very High in Fibre
Excellent Source of Vitamin C
Excellent Source of Iron
Source of Calcium
Source of Vitamin A