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Spaghetti Asparagus Dialysis Friendly Recipe

Main Dish:

Spaghetti and Asparagus Carbonara

Yield: Serves 6 (1 serving = 1 cup)


  • 2 teaspoons canola oil
  • 1 cup diced onions
  • 1 large egg, beaten
  • 1 cup light cream
  • ¼ cup low-sodium chicken stock
  • 3 cups cooked spiral noodle pasta (cooked al dente) – about 1½ cups raw
  • 2 cups chopped asparagus, about 1-inch long pieces
  • 1 tablespoon freshly cracked coarse black pepper
  • ½ cup chopped fresh scallions
  • 3 tablespoons bacon bits (meatless)
  • 3 tablespoons shredded Parmesan cheese


  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 wood 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.

  6. Top with scallions, bacon bits, cheese, and serve.

Nutrition Per Serving
Calories 417
Protein 14 g
Carbohydrate 51 g
Total Fat 18 g
Saturated Fat 9 g
Trans Fat 0 g
Cholesterol 82 mg
Potassium 293 mg
Phosphorus 186 mg
Sodium 134 mg