Rating: 4 stars
24 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 2
  • 1 star values: 2
  • 24 Ratings
Source: Better Homes and Gardens


Recipe Summary

30 mins


Ingredient Checklist


Instructions Checklist
  • Cook spaghetti according to package directions, adding Broccolini and frozen peas for the last 5 minutes of cooking. Drain, reserving the cooking water; set aside.

  • Meanwhile, in a medium skillet cook turkey bacon according to package directions. Transfer bacon to a paper towel-lined plate. Cool bacon; break bacon into bite-size pieces.

  • For sauce, in a small saucepan melt butter. Add garlic; cook for 1 minute. Whisk in the 1/4 cup Parmesan cheese and the flour. Slowly whisk in the evaporated milk. Bring to boiling; reduce heat. Boil gently, uncovered, until sauce has thickened. Remove from heat. Stir in turkey bacon pieces.

  • Place spaghetti-vegetable mixture in a large bowl. Pour sauce and 1/2 cup of the reserved cooking water over top. Toss gently to combine. Thin to desired consistency with more of the reserved cooking water. If desired, top with snipped parsley and additional grated Parmesan cheese. Season to taste with salt and pepper.


Typical Pasta Carbonara: 2130 calories, 81 g fat (Cheesecake Factory)

Nutrition Facts

479 calories; fat 14g; cholesterol 49mg; saturated fat 6g; carbohydrates 63g; mono fat 3g; poly fat 2g; insoluble fiber 9g; sugars 6g; protein 25g; vitamin a 1603.5IU; vitamin c 106.9mg; thiamin 0.7mg; riboflavin 0.7mg; niacin equivalents 4.5mg; vitamin b6 0.3mg; folate 262.1mcg; vitamin b12 0.1mcg; sodium 600mg; potassium 747mg; calcium 313mg; iron 4.3mg.