Guilt-Free Spaghetti Carbonara for Two

(1 ratings)
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Hot cooked spaghetti, peas and turkey pepperoni tossed with a creamy sauce made with Egg Beaters and half-and-half

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  • 4 ounces dry spaghetti, uncooked
  • 1/2 cup frozen green peas
  • 1/4 cup Egg Beaters┬« Original
  • 1/4 cup half-and-half
  • 2 tablespoons grated Parmesan cheese
  • 1/8 teaspoon ground black pepper
  • 10 slices (from 6 oz-pkg) turkey pepperoni, cut in quarters
  1. Cook spaghetti according to package directions, adding frozen peas to spaghetti for last 2 minutes of cook time.
  2. Meanwhile, stir together Egg Beaters, half-and-half, cheese and pepper in 1-cup glass measure or small microwave-safe bowl. Microwave on HIGH 20 seconds. Stir until smooth.
  3. Drain spaghetti and peas; return to pan and add turkey pepperoni. Gradually add Egg Beaters mixture while tossing to coat hot spaghetti.
Cook's Tips

If turkey bacon is available, it can be used in place of the turkey pepperoni. Heat turkey bacon according to package directions and cut into pieces before tossing with spaghetti.

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Nutrition Information
Calories: 371 View complete nutrition information
Reviews (1)

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Shawna August 30, 2011

Overall, this was a good recipe. I think it could use a little help though - some garlic or other seasonings would have given it a little more bite without adding calories. I added mushrooms and will add some fresh garlic next time.