Carbonara is the kind of pasta that can divide people — purists clutch their pearls at the thought of adding cream, while weeknight solo cooks just want something creamy, comforting, and ready before they lose interest and order takeaway.
This lighter carbonara gives you all the silky richness without the heavy aftermath. We swap in wholemeal spaghetti for extra fibre, add peas for sweetness (and bonus vitamins), and use a touch less bacon than your average recipe — without losing flavour.
It’s a five-star weeknight dinner for one, and you don’t even need to change out of your comfy pants to make it.
Why This Recipe Works for Healthy Solo Cooking
- Wholemeal spaghetti boosts fibre, keeps you full for longer, and steadies your blood sugar — perfect if you’re trying to avoid the post-pasta slump.
- Bacon is used in moderation here — enough for flavour, not enough to overwhelm your arteries.
- Peas add vitamin C, plant-based protein, and sweetness to balance the savoury sauce.
- Egg + parmesan means you get protein, calcium, and a creamy sauce without needing cream.
- Single serve = no week-old leftover carbonara lurking in the fridge that “might still be fine”.
Ingredients (Serves 1)
- 60 g wholemeal spaghetti
- 1 rasher shortcut bacon, finely chopped
- ½ cup frozen peas
- 1 free-range egg
- 1 ½ tbsp finely grated parmesan (plus extra to serve)
- ½ tsp olive oil
- Freshly ground black pepper
- Pinch of salt
Method
- Boil the pasta
Bring a small pot of salted water to the boil. Add the spaghetti and cook according to packet directions (usually 8–10 minutes). Toss the peas into the pot for the last 2 minutes of cooking. - Crisp the bacon
While the pasta cooks, heat olive oil in a small non-stick pan over medium heat. Add chopped bacon and cook for 3–4 minutes until golden and slightly crisp. Turn off heat. - Whisk the sauce
In a mug or small bowl, whisk together the egg, parmesan, and a generous grind of black pepper. - Combine
Drain pasta and peas, reserving 2 tablespoons of the cooking water. Quickly add pasta and peas to the bacon pan. Pour in the egg-parmesan mix, tossing gently off the heat until the sauce becomes silky. Add a splash of the reserved cooking water if needed to loosen. - Serve immediately
Top with extra parmesan and more black pepper. Eat while it’s creamy — carbonara waits for no one.
Storage & Reheating Tips
- Carbonara is best eaten immediately — the sauce can overcook and become clumpy if reheated.
- If you must store, keep it in an airtight container in the fridge for up to 1 day. Reheat very gently in a pan with a splash of water, but expect it to be slightly different in texture.
Health Benefits Snapshot
- Wholemeal pasta: More fibre, B vitamins, and minerals than regular pasta.
- Bacon: Source of protein and flavour — used sparingly here for balance.
- Egg: High-quality protein and essential nutrients like choline (good for brain health).
- Peas: Add plant-based protein, vitamin C, and a pop of colour.
- Olive oil: Heart-healthy monounsaturated fats.
💡 Plan4One Tip:
If you’ve got spinach or rocket in the fridge, toss a handful in with the pasta for an extra nutrient kick. And yes, you can swap wholemeal spaghetti for regular if that’s what you’ve got — we’re about realistic healthy eating here, not food shaming.
Enjoyed this lighter carbonara? Share it with your fellow pasta lovers, drop a comment below with your tweaks, or subscribe to Plan4One.com for more healthy solo-friendly dinners that won’t leave you with sad leftovers.
