Share:

I came across this page of my family cookbook at the PERFECT time because the baby I’m currently baking has been VERY into pasta lately. However, he has NOT been interested in red sauce of any kind so a carbonara is sheer perfection. I’ll include both the original AND the healthified recipe for this one because as much as I love the original, it ain’t healthy. Don’t let the fact that asparagus is included fool you. But don’t worry, BOTH versions are delicious!

Original Ingredients:

• 2 eggs
• 2/3 cup grated parmesan
• 1 pound spaghetti
• 1 bunch asparagus, halved lengthwise and cut crosswise into 2 inch pieces
• 3 tbsp extra virgin olive oil
• 6 slices bacon, coarsely chopped
• 3 cloves garlic, finely chopped
• 2/3 cup dry white wine
• salt and pepper

Original Recipe:

In a large bowl, beat together eggs and cheese. In a large pot of boiling, salted water, cook pasta until al dente, adding asparagus during the last minute of cooking. Drain, reserving 1/2 cup of the cooking water. Add hot pasta to egg and cheese mixture and toss to coat. Meanwhile, in a large skillet, heat olive oil over medium heat. Add the bacon and cook until crisp. Stir in the garlic. Add the wine and cook until slightly reduced, about 2 minutes. Stir the bacon mixture into the pasta, adding enough of the reserved pasta water to moisten. Season with salt and pepper and serve!

Healthified ingredients:

• 2 eggs
• 2/3 cup grated parmesan
• 1 pound spaghetti squash/zucchini noodles or carrot noodles (cooked & spiralized)
• 1 bunch asparagus, halved lengthwise and cut crosswise into 2 inch pieces
• 3 tbsp extra virgin olive oil
• 6 slices turkey bacon, coarsely chopped
• 3 cloves garlic, finely chopped
• 2/3 cup dry white wine
• salt and pepper

Directions:

In a large bowl, beat together eggs and cheese. In a large pot of boiling, salted water, asparagus very briefly; just a minute or so! Drain. Add HOT squash noodles to egg and cheese mixture and toss to coat. Meanwhile, in a large skillet, heat olive oil over medium heat. Add the turkey bacon and cook until crisp. Stir in the garlic. Add the wine and cook until slightly reduced, about 2 minutes. Stir the bacon mixture into the noodles. Season with salt and pepper and serve!

If the 100% veggie noodles aren’t your thing, you can also do 1/2 pasta and 1/2 veggies!

• About
• Latest Posts

Rebecca McKinney

I was born a foodie. My dad is a chef, baker, and restaurant owner and my mom might as well be because she owns whatever kitchen she walks into. I grew up working in my family’s restaurant and bakery in Pawling, New York – McKinney and Doyle. I started behind the bakery counter at 12 years old after begging my parents to let me start working. At 16 I worked as a hostess. By 18 I was serving tables and training behind the bar where I then worked every other weekend throughout my college career. Even now, when I am visiting my family in New York, I help out where I’m needed. To make a long story short, the food and restaurant industry has been my life for as long as I can remember.

I wanted to create this blog for a few reasons. First and foremost, to share tips, tricks, and knowledge about the food and beverage industry in general but also to help people see a different side of the restaurant world. Every restaurant has a totally unique culture and world within it. I want to help open people’s eyes to more than how fast the service is or how easy or hard it is to secure a reservation.

So, thanks for stopping by! I welcome your ideas, input, and feedback and hope you enjoy!

Eat well & travel often,

Becky McKinney

Latest posts by Rebecca McKinney (see all)

• Why Food Makes the Best Gift for a New Mom - April 12, 2023
• 5 Ingredients to Cook With This Spring - March 15, 2023
• 10 Reasons to Dine Out on Valentine’s Day - February 2, 2023