Quick & Healthy Pasta Carbonara

Pasta carbonara is usually made with bacon, eggs and loads of cheese, so to clean it up while keeping the dish taste bud-friendly, we've replaced the bacon with chicken, cut down on egg and cheese, and added mixed veggies to this healthy carbonara.

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Prep Time
15 min
Cook Time
5 min
20 min


  • 1 6-oz boneless, skinless chicken breast, cut into 1-inch pieces
  • 4 oz whole-wheat spaghetti, linguine or fettuccine
  • 1 1/2 cups mixed frozen vegetables
  • 1 large egg
  • 1/3 cup Parmigiano-Reggiano cheese, finely grated
  • 2 cloves garlic, finely minced
  • 1/2 tsp fresh ground black pepper
  • 1/8 tsp fine sea salt


  1. In a medium nonstick skillet over medium-high, cook chicken, stirring occasionally, until browned and cooked through, about 4 minutes. Transfer to a large bowl; set aside.
  2. In a large pot of boiling water, cook pasta according to package directions. Stir in vegetables 2 minutes before pasta is al dente (very slightly chalky in the center).
  3. While pasta is cooking, add egg, cheese, garlic, pepper and salt to bowl with chicken, stirring to combine.
  4. Reserve 1/2 cup pasta-cooking water, then drain pasta. Immediately add pasta and 1/2 of reserved pasta water to chicken mixture, tossing to combine. Add more pasta water, as desired. Serve immediately.

Nutrition Information

  • Serving Size 1 1/2 cup
  • Calories 410
  • Carbohydrate Content 38 g
  • Cholesterol Content 47 mg
  • Fat Content 8 g
  • Fiber Content 9 g
  • Protein Content 35 g
  • Saturated Fat Content 3 g
  • Sodium Content 373 mg
  • Sugar Content 5 g
  • Monounsaturated Fat Content 0 g
  • Polyunsaturated Fat Content 1 g