Healthy Spaghetti Carbonara

If I see Spaghetti Carbonara on a menu, I'm probably going to order it.  Is it even possible to say no to pasta, eggs, bacon and cheese all wrapped up into one absurdly tasty dish?!  Nope, not if your name is Siri (insert stupid 'iPhone robot-eating pasta' joke here).  However.  Ugh, I hate 'howevers'.  HOWEVER, it's not very figure friendly.  Which has never stopped me in the past, however, I thought I would try making a healthier version at home.  Whole wheat spaghetti, one egg, milk instead of cream, pancetta instead of bacon and the addition of peas or edamame beans.  It worked!  It tricked me!  It was a friend to my figure!  Best part, my son gobbled it up.  "Bacon pasta" we called it, because why not.  And here's a picture of said "bacon" because, why not?    

Healthy Spaghetti Carbonara

(Serves 2-4)

Printable Recipe

8 oz. whole wheat spaghetti

1 T olive oil

4 oz. finely diced pancetta (some markets sell it like this)

1 egg

1/4 cup lowfat milk

1/2 cup grated Parmesan

1/2 cup frozen peas or soy beans

Salt and pepper to taste

In a large skillet, heat olive oil over medium heat.  Add pancetta.  Cook until crisp.  Remove with slotted spoon and place on paper towel-lined plate.  Clean out oil from skillet, but you will use the same skillet later so do not put away.  

Bring large pot of water to boil for pasta.  Once boiling, add a generous amount of salt and pasta.  Cook until al dente.  

While pasta is boiling, combine egg, milk and Parmesan in a bowl.  Whisk to combine, then place in skillet.  

Once pasta is cooked, drain and add immediately to egg mixture in skillet.  Toss to combine over low heat.  Add peas or soy beans, and toss until warmed.  Season with salt and pepper to taste and serve hot, with more Parmesan cheese, of course.