Fettuccine Carbonara

Here' a low-fat recipe for the classic pasta dish made with cream, eggs, and bacon. With the aid of fat-free half-and-half, egg substitute, and turkey bacon, each serving has only 7 grams of fat. Enjoy!

Fettuccine Carbonara
Servings: 6 Prep 5 mins Cook 15 mins


  • 6 slices turkey bacon, chopped
  • 1 1/2 cups fat-free half-and-half
  • 1/2 cup liquid egg substitute
  • 1 tablespoon all-purpose flour
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 pound fettuccine
  • 1 cup frozen peas
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons chopped parsley

Make It

1. Bring large pot of lightly salted water to boiling.

2. Cook bacon in skillet 5 minutes. Whisk half-and-half, egg substitute, flour, nutmeg, salt, pepper in bowl.

3. Add pasta to boiling water; cook until al dente, tender but still firm.

4. Add peas and cream mixture to skillet; cook, whisking, until slightly thickened, 5 minutes (do not heat quickly or sauce will separate).

5. Drain pasta; dont rinse. In bowl, mix with sauce, cheese, parsley.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 437, Fat, total (g): 7, chol. (mg): 7, sat. fat (g): 2, carb. (g): 70, fiber (g): 5, pro. (g): 21, sodium (mg): 641, Percent Daily Values are based on a 2,000 calorie diet.