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Recipes Meals & Courses Healthier Spaghetti Carbonara

Healthier Spaghetti Carbonara

Recipe By

When it starts to get chillier outside there is something about curling up with a warm bowl of pasta that just warms the soul. When I think of spaghetti, especially carbonara, I automatically think of it as a comfort food. I bet that most of you would agree with me here! This is a delicious dinner recipe that both parents and kids will enjoy. 

A new, healthier take on spaghetti carbonara

Comfort foods are usually not associated with the word “healthy” however I have done my best to take the traditional carbonara and simplify its ingredients in this healthier take. This recipe is great for baby led weaning because of its simple ingredients and flavor profile. The added in veggies such as mushrooms and pureed carrot add volume to the dish and make sure that your kiddos are getting in their daily dose of veggies sneakily. 

How to serve to your baby

Watching your baby try to eat a bowl full of spaghetti noodles is an amusing sight to see! The long noodles are a great baby led feeding option. They add a dexterity challenge for the little ones and kids usually love the fun of eating the pasta! Serve this pasta dish without the grated parmesan cheese to make this recipe one hundred percent baby led feeding friendly.

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Healthy Carbonara Recipe Image Cooking
Healthy Carbonara Recipe Image Serving Baby Portion

This healthier take on traditional Spaghetti Carbonara will have your family excited in a new way this fall! See below for the full recipe.

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Healthier Spaghetti Carbonara

Prep time

10 minutes

Cook time

20 minutes

Servings

Serves 2 adults and 2 children

BLW Friendly Vegetarian Quick
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Ingredients

2 egg yolks

60ml cream

60ml milk

2 tablespoons grated parmesan

3 tablespoons olive oil

200g mushrooms sliced

1 medium white onion diced

4 cloves garlic

150g (1 cup) pureed carrot

250g spaghetti 

To serve

Light sprinkle parmesan

Fresh thyme leaves

Method

  1. Whisk the eggs, cream, milk and parmesan and leave aside.
  2. Heat the olive oil in a pan over a high heat, then add the mushrooms and stir until they absorb all of the oil. Cook tossing every few moments until the mushrooms become soft and turn a golden brown, then reduce the heat to medium, then add the diced onion and crushed garlic and cook until the onions start to turn translucent. 
  3. Cook the spaghetti in a saucepan of boiling water as per the pack instructions until al dente, then drain, reserving about 125ml (1/2 cup) of the hot water.
  4. Place the spaghetti into the pan along with the pureed carrot and reserved water and toss well until the spaghetti is fully coated.
  5. Reduce the heat to low, then slowly pour the egg, cream and cheese into the pasta, stirring constantly until the egg turns into a glossy sauce.
  6. Serve with a little grated parmesan for adults (omit for babies), a sprinkle of fresh thyme leaves and grated black pepper.
Toddler Recipes Quick and Easy Recipes Quick Winter Recipes Cheese Recipes Pasta Recipes Meals & Courses Dinner Vegetarian BLW Recipes 6-9 Months BLW Recipes 9-12 Months BLW Recipes 12 Months+

Writen by Aileen Cox Blundell - number one bestselling author, award winning blogger and Mum of 3 kiddies who all eat their veggies.

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