- 6oz GoodWheat Spaghetti Pasta
- 3 Egg yolks, room temperature, beaten
- ½ c. Pecorino Romano cheese, grated
- 2 Tbsp. Parmesan cheese, grated
- 1 tsp. Black pepper, ground
- ½ tsp. Kosher salt
- ¼ tsp. Red chili flakes
- 3oz Turkey bacon, chopped
How to Make:
In a medium-sized bowl, whisk together egg yolks, Pecorino Romano cheese, Parmesan cheese, black pepper, kosher salt and red chili flakes.
In a large nonstick skillet over high heat, add turkey bacon and sauté until brown, approximately 5-7 minutes.
While turkey bacon is cooking, cook spaghetti according to packaging instructions until al dente.
Reserve 1 cup (8oz) of pasta water and set aside.
Drain pasta and immediately transfer to a large mixing bowl.
Add the egg cheese mixture and ¼ cup of reserved pasta water stirring vigorously. Continue adding ¼ cup of reserved pasta water until sauce is creamy and coats pasta. If you do not stir the pasta fast enough when adding the water, eggs could scramble.
Add turkey bacon into carbonara and serve immediately.
Top with additional black pepper and Parmesan cheese if desired.
- Total Fat 20g 26%
- Saturated Fat 9g 45%
- Trans Fat 0g
- Cholesterol 230mg 77%
- Sodium 1640mg 71%
- Total Carbohydrate 45g 16%
- Dietary Fiber 8g 29%
- Total Sugars 1g
- Added Sugars 0g
- Protein 24g
- Vitamin D 1mcg 6%
- Calcium 282mg 20%
- Iron 2mg 10%
- Potassium 247mg 6%