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Spaghetti Carbonara
Spaghetti Carbonara
Recipe makes 6 meals
Nutrition Profile
Calories: 400kcalCarbohydrates: 48gProtein: 26gFat: 14g
Ingredients
- 14.5 oz box Pasta brand: Barilla Protein+ Spaghetti
- 8 Slices Bacon Low Sodium, chopped
- ½ cup Sour Cream Fat Free or Low Fat
- 4 oz Parmesan Cheese Grated
- 4 oz Fat Free Milk brand: Fairlife
- 2 tbsp All Purpose Flour
- 5-10 cloves Garlic chopped
- 1 tsp Oregano
- 1 tsp Pepper Flakes Crushed
- 1 tsp Onion Powder
- ½ Black Pepper
- Salt to taste
Instructions
- Start by cooking your spaghetti according to the instructions on the package. When the spaghetti is cooked through, save about half a cup of pasta water, strain, and set aside.
- Heat a large skillet over medium heat. Chop your bacon into bite size pieces and add it to the skillet. Cook bacon, stirring occasionally.
- Once the bacon fat is almost rendered, add in your chopped garlic, onion powder, oregano, red pepper flakes, black pepper, all purpose flour, and your milk. Cook until it thickens, stirring consistently.
- Once your sauce has thickened, add in the pasta water, parmesan cheese, and sour cream. Stir and cook for 1 minute. Remove from heat.
- You can add the spaghetti to the sauce in the skillet and mix everything together, or portion the sauce out evenly over your spaghetti.
- Divide everything across six meal containers and you're done!
- Enjoy!
Notes
• For even distribution of meals among meal containers, you can either estimate the portions, or weigh the entire batch, and divide that number by your number of meal containers. This recipe makes six meals, so it would be the total weight, divided by six. That will be your portion size per meal.
• If storing for meal prep, place into freezer safe meal containers, and place in the freezer for freshness. Take the meal out of the freezer and place it in the refrigerator the night before to let the meal thaw out.
• The spaghetti can be replaced with your choice of pasta.
• Add more or less crushed pepper flakes for your desired level of heat.
