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Recipe details
Carbonara Healthier With Greens
A lighter carbonara-style Italian pasta dish with poached egg, Pecorino Romano, black pepper, leafy greens, olive oil, and a small amount of pancetta or bacon.
≈ 281 kcal/100 g · ≈ 339 kcal/serving
35 minMediumItalian
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
spaghetti60 g
water for cooking pasta and poaching1,500 ml
salt2 g
olive oil5 ml
pancetta or bacon, diced20 g
garlic, minced3 g
Swiss chard, stems removed and sliced100 g
large egg1 pcs
Pecorino Romano, finely grated20 g
freshly ground black pepper1 g
Cookware and utensils
large pot with lid
large skillet
slotted spoon
colander
chef's knife
cutting board
cheese grater
measuring spoons
tongs
Directions
01
Bring the water and salt to a boil in the large pot.
Products
water for cooking pasta and poaching — 1,500 ml; salt — 2 g
Action
Boil
Time
8 min
Temperature
100°C / 212°F
02
Boil the spaghetti until al dente.
Products
spaghetti — 60 g; water for cooking pasta and poaching — 1,500 ml; salt — 2 g
Action
Boil
Time
9 min
Temperature
100°C / 212°F
03
Drain the spaghetti, reserving a small amount of its cooking water.
Products
spaghetti — 60 g; water for cooking pasta and poaching — 1,500 ml
Action
Drain
Time
1 min
Temperature
no heat
04
Cook the pancetta or bacon in the skillet until browned.
Products
pancetta or bacon, diced — 20 g
Action
Cook
Time
4 min
Temperature
medium heat, about 175°C / 350°F
05
Sauté the garlic in the olive oil.
Products
garlic, minced — 3 g; olive oil — 5 ml
Action
Sauté
Time
1 min
Temperature
medium heat, about 175°C / 350°F
06
Wilt the Swiss chard in the skillet.
Products
Swiss chard, stems removed and sliced — 100 g
Action
Wilt
Time
4 min
Temperature
medium heat, about 175°C / 350°F
07
Poach the egg in gently simmering water.
Products
large egg — 1 pcs; water for cooking pasta and poaching — 1,500 ml
Action
Poach
Time
3 min
Temperature
90°C / 194°F
08
Toss the drained spaghetti with the greens, pancetta or bacon, Pecorino Romano, and black pepper.
Products
spaghetti — 60 g; Swiss chard, stems removed and sliced — 100 g; pancetta or bacon, diced — 20 g; Pecorino Romano, finely grated — 20 g; freshly ground black pepper — 1 g
Action
Toss
Time
2 min
Temperature
no heat
09
Top the pasta with the poached egg.
Products
large egg — 1 pcs; spaghetti — 60 g
Action
Top
Time
1 min
Temperature
no heat
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