Dinner
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.
Yields 4 Servings
Prep + Chill Time
15 mins
Cook Time
20 mins
Total Time
35 mins
Whether you're looking to impress your date or simply whip up a tasty meal for a cozy weeknight in, this lightened-up version of homemade carbonara is sure to be a hit. Enjoy the creamy goodness of the sauce paired with the freshness of the zucchini noodles, creating a dish that is both satisfying and wholesome.
Ingredients
- 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 Rosemary Farm eggs, whisked
- 1/2 cup shredded parmesan cheese
- 1 tsp salt
- 1 cup peas, if frozen, thaw
- Fresh, cracked pepper, to serve
Instructions
- Prepare pasta according to package instructions. Strain and reserve ¼ cup pasta water.
- 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.
- 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.
- 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.
- Add chopped bacon and peas.
- Serve with freshly cracked pepper. Refrigerate leftovers up to 3 days.
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