I have a go to in Italian restaurants when I don’t know what to order. I order the Spaghetti Carbonara because I always like to see how different it can be made.  Twists on the basic carbonara which is pasta, with pancetta, parmesan cheese, and egg, can be anything from the addition of peas, different types of cheese, like pecorino, egg whites(to lighten it up) poached egg, bacon instead of pancetta and so on and so on.  So my twist on it was turkey bacon, 1 egg yolk and 3 egg whites and of course tomato and some fresh basil.  This dish was a huge success.  it was creamy, and heavy seaming, but it actually was really light and the nutritional was quite a bit different than what my carbonara usually is.


1 whole egg

3 egg whites

1 lb spaghetti

4 strips turkey bacon

1/2 cup grated parmesan cheese

2 tsp olive oil

1/2 cup da Giulia Tomato Basil

2 tablespoons chopped basil

In large pot boil water and cook pasta to instruction

in large skillet cook turkey bacon until crispy

remove turkey bacon from pan, keeping pan on medium  heat add olive oil

add pasta and toss until pasta is fully coated with turkey juice and olive oil

beat egg and egg whites until smooth

add egg mixture to pasta and toss for 1 minutes

add cheese and da Giulia Tomato Basil

toss for 2 minutes keeping on medium heat

remove from  heat and top with fresh chopped basil