Light pasta carbonara

Carbonara reworked without cream, true to the Italian version but lighter: eggs, pancetta or trimmed bacon lardons, and Parmesan. Creamy and tasty, it proves you can enjoy yourself without the heaviness of cream.

Preparation: 10 min  |  Cooking: 15 min  |  Servings: 4  |  Difficulty: Easy

Calculated per serving from Anses Ciqual 2025 values for each ingredient, based on the quantities listed. Household measures (spoonfuls, pieces) use average weights. 304 kcal · 19 g protein · 24 g carbohydrate · 13 g fat

Ingredients

• 300 g of wholewheat spaghetti
• 120 g of bacon lardons
• 3 eggs
• 50 g of Parmesan
• 2 cloves of garlic
• pepper

Method

1. Cook the spaghetti until al dente, keeping a little cooking water.
2. Brown the lardons and drain them on kitchen paper.
3. Beat the eggs with the Parmesan and plenty of pepper.
4. Off the heat, mix the pasta, lardons and eggs with a little cooking water (without cooking further).

Nutritional benefits

A real carbonara contains no cream: it is bound with egg, which noticeably cuts the fat while adding protein. Wholewheat pasta adds fibre and a moderate glycaemic index. By draining the fat from the lardons, you get an authentic Italian dish that is much lighter than creamy versions.

Variations and substitutions

• With pancetta or cured ham.
• Vegetarian: with peas or mushrooms.
• Gluten-free: use gluten-free pasta.
• With Pecorino instead of Parmesan.

Storage and making ahead

Best straight away, as the egg sauce reheats poorly. Keeps for 1 day.

💡 Good to know

Mix the eggs in off the heat, with a little cooking water: the residual heat of the pasta is enough to turn them into a cream without making an omelette.

Also read

Discover more high-protein recipes · healthy & balanced recipes.

The foods in this recipe: wholewheat spaghetti · bacon lardons · eggs · Parmesan · garlic.

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