Pasta Carbonara with Mixed Noodles

Pasta Carbonara with Mixed Noodles
  • 35M Total Time

  • 15M Prep Time

  • 9 Ingredients

  • 4 Servings

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.


  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.


  • 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 eggs, whisked
  • 1/2 cup shredded parmesan cheese
  • 1 tsp. salt
  • 1 cup peas, if frozen-thawed
  • Freshly cracked pepper, to serve

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

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