Minutes to make, a lifetime to master. How do you prefer your spaghetti carbonara? Try Rick Stein's classic, or change it up..


Healthy spaghetti bolognese

Recipe posted by infility

8 lbs tomatoes, cut into chunks
1 large onion, chopped
1/4 cup plus 1 1/2 tbsp olive oil, divided
5 cloves garlic, roughly chopped
1/2 teaspoon red pepper flakes or 1 small dried hot pepper, chopped (optional)
1 tablespoon plus 1 tsp salt, preferably sea salt, divided
2 cups Italian bread, torn into bite-size pieces
3/4 cup 1 percent milk
1 lb ground turkey (93 percent lean)
1 egg, beaten
1/2 lb whole-wheat spaghetti
Grated Parmesan or Romano (optional)

Green Gourmet

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Serves: 5-50



One of the most popular types of pasta, spaghetti is made from durum wheat and comes in medium-thin strands. 

Spaghetti alla carbonara

Green Gourmet

Tomatoes are a top plant source of umami, and the riper they are, the better: The fruit's umami components increase during maturation. What's more, whole-wheat pasta has triple the fiber of regular pasta for more fill-you-up power.

  • Heat oven to 400°. In a large baking dish, combine tomatoes, onion, 1/4 cup oil, garlic, pepper flakes (if desired) and 1 tbsp salt; cover; roast 45 minutes.
  • Remove dish from oven; mash mixture to break down tomatoes.
  • Cook, uncovered, until sauce is thick and reduced, 45 minutes.
  • In a bowl, soak bread in milk until it absorbs liquid, 10 minutes; add turkey, egg and remaining 1 tsp salt; mix until just combined.
  • Gently roll meat mixture into 16 equal-sized balls. In a large nonstick saucepan, heat remaining 1 1/2 tbsp oil over medium-high heat.
  • Sauté meatballs, turning occasionally, until light brown, 5 minutes. Add tomato sauce to meatballs; reduce heat; simmer until cooked through, 20 minutes.
  • Cook pasta as directed on package. Serve sauce over pasta; top with cheese, if desired.