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Lightened Up Spaghetti Carbonara Recipe

Lightened Up Spaghetti Carbonara is delicious and so easy to prepare. The turkey bacon adds plenty of flavor and makes it healthier than a traditional spaghetti carbonara. Weelicious has teamed up with Davidson’s Safest Choice® to take eggs beyond breakfast.

Servings: 6

Active time: 20 minutes

Total time:


  • 1 lb spaghetti
  • 1 Tbsp oil
  • 1/2 lb turkey bacon, chopped
  • 1 small onion, diced
  • 2 garlic cloves, minced
  • 2 Davidson's Safest Choice® pasteurized egg(s)
  • 3/4 c grated parmesan cheese


  1. Cook pasta according to package directions. Drain, reserving 1 cup of the pasta water. Place the pasta back into the cooking pot.
  2. While the pasta is cooking, heat the oil in a large skillet and cook the bacon for five minutes, or until beginning to crisp. Add the garlic and onions and sauté until soft, about 3 minutes.
  3. In a small bowl, whisk together the eggs and cheese. Quickly mix the eggs into the cooked pasta, then mix in the bacon and onions and 1/2 cup reserved pasta water.
  4. Toss to coat well and serve immediately.


The pasta will absorb some of the liquid as it sits, so if you won’t be serving it right away, stir in an additional 1/2 cup of warm pasta water just before serving.

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Nutrition Facts

Serving Size (1/6 of recipe)
Total Servings 6

Amount Per Serving:

Nutrition Category Amount
Calories 500
Calories from Fat 160
Total Fat 18g (28% DV)
Saturated Fat 6g (30% DV)
Trans Fat 0g
Cholesterol 110mg (37% DV)
Sodium 650mg (27% DV)
59g (20% DV)
Dietary Fiber 4g (16% DV)
Sugars 2g
Protein 25g
Vitamin A 0%
Vitamin C 2%
Calcium 15%
Iron 15%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.