Whole-wheat spaghetti carbonara

2–7

Prep 15 min

Cook 15 min

Serves 4

Scan to get your exact PersonalPoints™ value More than the sum of its parts, this five-ingredient (not including salt and pepper) Roman pasta is easy to whip up any night of the week. Level up by using a mix of sharp Parmesan and sheep’s-milk pecorino.

8 oz whole-wheat spaghetti 4 slices center-cut bacon, chopped 1 medium garlic clove, peeled and smashed 1 large egg, beaten 1 large egg white, beaten ¼ cup plus 2 tbsp grated Parmesan ½ tsp salt ¼ tsp black pepper

1. Cook the pasta according to the package directions. Reserve ¼ cup pasta cooking water and drain the pasta. 2. Meanwhile, heat a 12-inch deep nonstick skillet on medium-low. Add the bacon and garlic and cook until crispy and browned, 4 to 6 minutes, stirring often. Remove the pan from heat. Discard the garlic. 3. Add the pasta to the skillet and toss with the bacon. Add the egg, egg white, cheese, salt, and black pepper and toss to coat. Serve immediately.

Per serving (about 1 cup) 223 Cal, 5 g Total Fat, 2 g Sat Fat, 465 mg Sod, 35 g Total Carb, 0 g Sugar, 4 g Fib, 12 g Prot.

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