Spaghetti Carbonara

This recipe was inevitable. Last week, while I was reviewing the whole grain spaghettis for this post, I had a dozen fresh eggs from a friend’s hens sitting next to a few slices of really tasty bacon in the fridge . . . the ingredients for a major carbonara craving. Carbonara is a rich dish, so I like to serve small portions alongside a generous green salad tossed with my go-to vinaigrette.

1 tablespoon extra-virgin olive oil
1 onion, minced
3 slices bacon, cut crosswise into 1/4-inch thick strips
1/2 pound whole wheat pasta
1/2 cup grated Parmesan cheese
3 egg yolks
2 tablespoons low-fat sour cream
2 teaspoons white wine vinegar
Sea salt and freshly ground black pepper, to taste
2 tablespoons parsley, minced

Bring a large pot of salted water to boil.

Heat olive oil in a large saute pan over medium heat and add onion. Saute for 2 minutes; add bacon, and cook another 8-10 minutes until bacon and onion are well-browned. Transfer mixture to a paper towel and let cool while pasta cooks.

Add pasta to water and cook according to package directions. Reserve 1/4 cup of pasta water.

While pasta is cooking, whisk together cheese, yolks, sour cream, vinegar and onion mixture. In a separate small bowl, when pasta is nearly done, whisk together a tablespoon of the egg mixture with a tablespoon of pasta water and pour back into the egg mixture. Whisk remaining 3 tablespoons pasta water into the egg mixture.

Drain pasta and return it to the pot. Toss with the egg mixture and parsley, and serve immediately.

Serves 4

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Hey there ... I'm Lia Huber

Hey there ... I'm Lia Huber

My mission is to inspire and equip you to live a richer life through real food by becoming a more competent, confident home cook.


I’m the author of Nourished: A Memoir of Food, Faith, and Enduring Love, founder and CEO of Nourish Evolution, and the creator of Cook the Seasons, Home Cooking School, and the Real Food Reset, and I empower intentional women to cook in a way that brings them (and their families) joy, health, and ease.

Making the shift from processed food to real food doesn’t happen overnight. It’s an evolution that occurs over time, with effort, intention, and belief. And it will change the course of your life. Are you ready to take the first step? I’m so glad you’re here … and I’m honored to be with you on the journey to becoming nourished!

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