How many calories are in a plate of spaghetti carbonara?

A typical Spaghetti Carbonara dish at a restaurant has around 574 calories and 27 grams of fat per serving. Normally a restaurant dish is more than one serving so calories could easily climb over 1000. I recommend making your own homemade spaghetti carbonara and cut your fat and calories in half.

What wine pairs best with carbonara?

Pinot Grigio and White Chardonnay would be the ideal partner. However if you absolutely had to have a red, we'd suggest going for a Chianti Classico.

What wine can you drink on Weight Watchers?

WW basically gives wine 4 points for 5 ounces, whether it be a smooth and juicy red wine like Merlot or a crisp and fruity white wine like Sauvignon Blanc. So basically any wine you want is ok on WW.

Is Prosecco less fattening than wine?

Prosecco normally has less calories than wine. A single glass contains on average about 60 calories less than a glass of wine. One of the biggest reasons for this is that Prosecco has a lower alcohol content compared to wine.

WW Spaghetti Carbonara with Peas

Name: WW Spaghetti Carbonara with Peas
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Cuisine: Italian
Ingredients: 2 Teaspoons of Olive Oil; 4 Slices of Center Cut Bacon, chopped; 1 Onion finely chopped; 3 Garlic cloves finely chopped; 6 Ounces of spaghetti; 2 Cups of fresh or frozen peas; 4 eggs; 1/2 Cup of Grated Parmesan cheese; 1/2 Teaspoon of salt; 1/4 Teaspoon of black pepper; 2 Tablespoons of fresh parsley

Description

You'll love this light twist on traditional spaghetti carbonara with peas. The Italian dish traditionally features heavy cream and fatty bacon, but this version is lightened up with healthier ingredients.

The creamy carbonara gets its velvety sauce from a mixture of freshly grated parmesan and eggs. The best part is that the entire meal can be prepared in under 30 minutes.

Ingredients

Units Scale

2 Teaspoons of Olive Oil
4 Slices of Center Cut Bacon, chopped
1 Onion finely chopped
3 Garlic cloves finely chopped
6 ounces of spaghetti
2 cups of fresh or frozen peas
4 eggs
1/2 cup of Grated Parmesan cheese
1/2 Teaspoon of salt
1/4 Teaspoon of black pepper
2 Tablespoons of fresh parsley

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Instructions

Assemble - Heat olive oil in a large non-stick skillet over medium. Add in your chopped bacon, garlic and onion and cook until crispy about 15 minutes.
Boil - While your bacon is crisping cook your spaghetti according to the package directions. During the last minutes of cooking drop your peas into the pot of boiling water with your spaghetti.
Mix - Grab a large mixing bowl add your eggs, grated cheese, salt and pepper and whisk together and set aside.
Assemble - Grab a 1/4 cup of the hot water from your pasta pot and add it to your cheese and egg mixture. Drain your pasta and peas and add to your skillet with the bacon, onion and garlic and mix up.
Serve - - Whisk in your egg and cheese mixture with your pasta in the skillet. Place your skillet back over medium low heat and cook stirring until your mixture is very creamy, about 1 minute. Divide your pasta evenly among 4 plates or bowls and sprinkle with some fresh parsley and black pepper. Mangia!!!

Notes

To prevent the burning of your onion and garlic, cook your bacon first..get it crispy and set it aside. Then saute the onion and garlic by themselves in the same pan. Once they are cooked add the bacon back in. By doing this you get an even cook on everything.
When mixing your pasta with the sauce keep in the skillet and gently fold together with 2 forks.
Try mixing different grated cheeses like Parmesan and Romano for a heightened flavor.

Prep Time: 5 minutes
Cook Time: 20 minutes
Category: Dinner
Method: Stovetop
Cuisine: Italian

Nutrition

Serving Size: 1 1/4 cups
Calories: 373
Sugar: 5g
Sodium: 582mg
Fat: 11g
Saturated Fat: 4g
Carbohydrates: 46g
Fiber: 5g
Protein: 19g