Pasta Carbonara with Mixed Noodles

Mixing whole wheat noodles with zucchini noodles makes for a perfect combination. This lightened up homemade carbonara is great for date night or a weeknight dinner.


6 oz. angel hair whole wheat pasta
6 slices turkey bacon
1 Tbsp. olive oil
10.7 oz. package zucchini noodles (about 2 large zucchinis, spiralized)
2 large eggs, whisked
½ cup shredded Parmesan cheese
1 tsp. salt
1 cup peas, if frozen – thaw
Freshly cracked pepper, to service


1.) Prepare pasta according to package instructions. Strain and reserve ¼ cup pasta water.

2.) In a large skillet over medium-low heat, cook bacon until desired crispiness. Once cooked, place on a cutting board and chop into bite size pieces.

3.) Add oil to the same skillet used for cooking bacon. Over medium heat, add zucchini noodles and sauté until slightly tender, about 3-5 minutes. Add whole wheat noodles.

4.) Slowly stir in the egg, parmesan and salt. Use a tong to coat the pasta with the mixture. Add reserved pasta water to reach desired consistency. Cook over low heat 3-5 minutes.

5.) Add chopped bacon and peas.

6.) Serve with freshly cracked pepper. Refrigerate leftovers up to 3 days.