YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Pasta with Crispy Pork and Silky Egg Sauce
A comforting, flavorful dish combining the nutty texture of whole wheat pasta with crispy, savory pork and a luxuriously silky egg sauce. Each bite delivers a delightful mix of textures and balanced flavors, making it a perfect meal for dinner.
INGREDIENTS
2 ounces Whole Wheat Pasta (56g)
3 ounces Pork Tenderloin (85g)
1 teaspoon Olive Oil (5g)
1 large Egg (50g)
1 clove Fresh Garlic
2 tablespoons Fresh Parsley
Salt and Pepper to taste
PREPARATION
Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
Thinly slice the pork tenderloin into small strips for a crisp finish. Season lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat. Add the olive oil and the minced garlic, sautéing for about 30 seconds until fragrant.
Add the pork strips to the skillet and cook until they are crispy and golden on the edges, about 4-5 minutes.
In a small bowl, whisk the egg until smooth. Slowly add a small amount of the hot pasta water to temper the egg, then pour the mixture over the warm pasta in the skillet.
Gently toss the pasta with the egg sauce over low heat just until the sauce thickens enough to coat the pasta without scrambling the egg, about 1-2 minutes.
Mix in the crispy pork and sprinkle freshly chopped parsley. Adjust salt and pepper to taste before serving.