YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Pasta Carbonara with Crispy Turkey Bacon and Fresh Spinach
Enjoy a lighter twist on the classic carbonara with whole wheat pasta, crispy turkey bacon, and fresh spinach. This creamy dish, enriched with a blend of whole egg and egg whites combined with a splash of low‐fat milk, delivers a satisfying comfort meal while keeping the macros in check.
INGREDIENTS
2 oz dry Whole Wheat Pasta
2 slices Turkey Bacon
1 Whole Egg
2 Egg Whites
1 cup Fresh Spinach
1/4 cup Low-Fat Milk
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
In a nonstick skillet, cook the turkey bacon over medium heat until it becomes crispy. Remove from the pan, chop into bite-sized pieces, and keep warm.
In a mixing bowl, whisk together the whole egg, egg whites, and low-fat milk until smooth.
Add the cooked pasta back into the skillet over very low heat. Stir in the egg mixture slowly, allowing the residual heat to gently cook the eggs without scrambling them, creating a creamy sauce.
Toss in the crispy turkey bacon and fresh spinach. Stir continuously until the spinach wilts and the sauce thickens slightly.
Season with a pinch of salt and freshly ground black pepper to taste. Serve immediately.