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.


  • 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


  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.

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