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Thrive On

Spaghetti and Asparagus Carbonara

Low SodiumLow PotassiumLow PhosphorusLow ProteinVegetarianItalianPastaDinnerSide
Spaghetti asaparagus cabonara wide enlargedSpaghetti asaparagus cabonara wide enlarged
6 (1 serving = 1 cup)
Active time: 15 minutes
Total time: 20 minutes

Nutrition Per Serving

  • Calories304 cal
  • Total Fat19 g
  • Saturated Fat10 g
  • Trans Fat1 g
  • Cholesterol78 mg
  • Sodium141 mg
  • Carbohydrates27 g
  • Protein9 g
  • Phosphorus143 mg
  • Potassium287 mg
  • Dietary Fiber5.4 g
  • Calcium95 mg


  • 2 teaspoons canola oil
  • 1 cup fresh onions, diced
  • 1 large egg, beaten
  • 1 cup heavy cream
  • ¼ cup low-sodium chicken stock
  • 3 cups cooked spiral noodle pasta, cooked al dente (about 1 ½ cups raw)
  • 2 cups fresh asparagus, chopped (about 1 inch long pieces)
  • 1 teaspoon freshly cracked coarse black pepper
  • ½ cup fresh scallions, chopped
  • 3 tablespoons bacon bits (meatless)
  • 3 tablespoons shredded Parmesan cheese


Quick and easy to make, this savory pasta dish makes a delicious and satisfying meal. Add chicken or salmon for extra protein.


  1. In a large nonstick sauté pan, over medium-high heat, heat the oil and sauté the onions until lightly browned.
  2. Meanwhile, in a small bowl, whisk the egg and the cream until thoroughly mixed.
  3. Lower the heat to medium and pour the cream mixture into the onions, stirring constantly with a wooden spoon until it starts to thicken, about 4­–6 minutes.
  4. Add the stock, pasta, asparagus and black pepper and continue to stir for an additional 3–4 minutes or until warmed through.
  5. Turn off the heat and pour the carbonara into a serving dish. Top with scallions, bacon bits and cheese and serve.