Whole Wheat Spaghetti Carbonara Recipe – Updated 2022
Before we get started, let me tell you something about whole wheat pasta.
Whole grain pasta (wheat, oats, rye) contains complex carbohydrates and is the most natural form of pasta, as all grains are wholegrain in origin. These pastas contain all the nutrients from the whole grain and are easy and quick to prepare.
Consumption of whole grains at the expense of refined grains is one of the healthiest food choices. Whole wheat spaghetti brings important benefits to the body due to its high content of fiber, B-complex vitamins and minerals such as magnesium, selenium, phosphorus and zinc.
You can includewhole wheat pastain a wide variety of recipes, from soups and stews to puddings, snacks and main courses, in combination with vegetables or sauces.
Benefits of Whole Wheat Spaghetti
Through its fiber content, they quickly induce the feeling of satiety, regulate intestinal transit and reduce the risk of cardiovascular disease. Consumption of whole grains has been associated with a lower risk of heart disease, colorectal cancer, diabetes and obesity.
Good, now let’s start with the Whole Wheat Spaghetti Carbonara Recipe
I really like to think that carbonara is one of the most complex pasta recipes, although one of the main rules of carbonara is to, not use bacon, because many Italian chefs say that, including Antonio Carluccio. Also, in the traditional spaghetti carbonara recipe a whole egg is used, not just the yolk.
What I like the most for this whole wheat spaghetti carbonara recipe is that it doesn’t need cream to cook it. It’s all about the water used to boil the pasta and the grease left from the cooked guanciale…ooor panchetta…ooor bacon.
Prep Time: 8 minutes
Cook Time: 12 minutes
Calories: 574 calories, 27 grams of fat per serving
- 1. Put the pan over medium heat, add the bacon and let it cook. The pan is not allowed to be very heated because we want to slowly cook our panchetta; we don’t want it to burned. In the meantime, we will prepare the mix of pecorino cheese, egg and pepper and also boil the pasta.
- 2. Add half spoon of salt in the water, not too much because we don’t want our pasta to be too salty, and when the water boils add the pasta.
The whole grain pasta I used in this spaghetti carbonara recipe, needs to be cooked for 12 minutes, but I’ll get it out after 10 minutes and the last 2 minutes the pasta will cook in the pan.
- 3. Separate the egg yolk from the egg white, because we are using the egg yolk only for our modern carbonara recipe, add 2 spoons of pecorino cheese for each egg yolk, and mix well until you get a good consistency (if you think it is too dry, you can add some olive oil). One egg yolk and 2 tablespoons of cheese is enough for 1 serving.
- You need to have ready the mix and pancetta ready before the pasta is boiled.
- 4. After, in my case, the 10 minutes have passed and the pasta is ready, but before you get the pasta out, get a mug of that pasta water.
- 5. Since the panchetta is cooked, add the pasta directly form the pot and stir for a few seconds, then add almost half of that pasta water to do the rest of the cooking in the pan, and also because the whole grain pasta absorbs the aroma much better.
- 6. When the pasta water is almost evaporated (do not wait until it evaporates completely) add the parmesan and egg yolk mix and gently on medium heat.
You now cooked whole wheat spaghetti carbonara, with all natural sauce that needs to be served right away.
You can add some ground pepper for a great taste few seconds before you get the pasta out of the pan, or you can put the pasta on a plate and then finish it up with pepper.
Contrary to the original recipe, but if you accidentaly make the pasta to dry, if it is the first time you cook this whole wheat spaghetti carbonara recipe and forget to save the pasta water, or you overcook it after adding the cream, you can pour some olive oil at the end.