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Pasta Carbonara with Bacon

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By Betty Crocker Kitchens
Updated Oct 31, 2013
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A delightful dish based on the Italian classic, with low-fat ingredients and healthy vegetables added.

Pasta Carbonara with Bacon

  • Prep Time 30 min
  • Total 30 min
  • Servings 4
  • Ingredients 11
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Ingredients

  • 6 oz uncooked fettuccine or spaghetti
  • 4 slices bacon, cut into 1-inch pieces (1/4 lb)
  • 1 clove garlic, chopped
  • 1 egg
  • 3/4 cup milk
  • 3/4 cup freshly grated Parmesan cheese
  • 1/4 teaspoon freshly ground black pepper
  • 4 cups fresh baby spinach leaves
  • 3/4 cup chopped plum (Roma) tomato (1 medium)
  • 1/2 cup thinly sliced green onions (8 medium)
  • 1 container (6 oz) Greek Fat Free plain yogurt

Instructions

  • Step 
    1
    Cook and drain fettuccine as directed on package. In 10-inch skillet, cook bacon and garlic until crisp. Drain; remove from skillet, and set aside.
  • Step 
    2
    In small bowl, slightly beat egg; stir in milk, Parmesan cheese and pepper. Place cooked fettuccine in skillet. Add milk mixture, spinach, tomato, green onions and reserved garlic and bacon. Cover; cook about 5 minutes over medium-high heat, stirring occasionally, until spinach is tender.
  • Step 
    3
    Stir in yogurt; cook over low heat just until heated through.

Nutrition

360 Calories
14g Total Fat
23g Protein
36g Total Carbohydrate
7g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
120
Total Fat
14g
21%
Saturated Fat
6g
30%
Trans Fat
0g
Cholesterol
115mg
38%
Sodium
790mg
33%
Potassium
510mg
14%
Total Carbohydrate
36g
12%
Dietary Fiber
2g
10%
Sugars
7g
Protein
23g
% Daily Value*:
Vitamin A
70%
70%
Vitamin C
10%
10%
Calcium
45%
45%
Iron
20%
20%
Exchanges:
1 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 1/2 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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