YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Pasta with Crispy Turkey Bacon
Savor the velvety creaminess of egg yolks entwined with perfectly cooked whole wheat pasta, accented by the smoky crisp of turkey bacon and a sprinkle of Parmesan. This dish marries indulgence and nourishment in every bite.
INGREDIENTS
2 oz Whole Wheat Pasta
3 large Egg Yolks
4 slices Turkey Bacon
2 tbsp Grated Parmesan Cheese
Pinch of Salt
Pinch of Black Pepper
2 tbsp Fresh Parsley
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain, reserving 1/4 cup of pasta water.
While the pasta cooks, cook the turkey bacon in a non-stick skillet over medium heat until it becomes crispy, about 4-5 minutes per side. Remove and crumble into bite-sized pieces.
In a bowl, whisk together the egg yolks, grated Parmesan cheese, a pinch of salt, and black pepper until smooth.
Return the pasta to the pot over low heat. Slowly add the egg yolk mixture, stirring continuously. If the sauce is too thick, add a bit of the reserved pasta water to create a silky, creamy texture.
Mix in the crispy turkey bacon and toss gently to combine.
Garnish with fresh parsley and serve immediately.