YOUR SOLIN GENERATED RECIPE
Creamy Healthy Carbonara Pasta with Crispy Prosciutto and Sweet Peas
Savor a reimagined take on classic carbonara that marries crispy prosciutto with sweet peas and a rich, creamy sauce. The whole wheat pasta provides a hearty base, while a blend of egg and Greek yogurt creates a luxuriously smooth coating. Aromatic garlic and a hint of onion tie the dish together in a beautifully balanced plate that's as nutritious as it is delicious.
INGREDIENTS
2 ounces dry Whole Wheat Spaghetti
1 ounce Prosciutto
1 whole Egg
2 Egg Whites
2 tablespoons Non-fat Greek Yogurt
1/2 cup Sweet Peas
1 teaspoon Olive Oil
1 small Shallot
1 clove Garlic
Pinch of Black Pepper
PREPARATION
Bring a pot of salted water to a boil and add whole wheat spaghetti; cook until al dente according to package instructions.
While the pasta cooks, lay out the prosciutto slices on a baking sheet and place them under a broiler or in a hot skillet to crisp up; once crispy, crumble into bite-sized pieces.
In a small bowl, whisk together the whole egg, egg whites, and Greek yogurt until smooth, seasoning lightly with a pinch of black pepper.
Heat olive oil in a skillet over medium heat. Sauté the finely chopped shallot and minced garlic until soft and fragrant.
Drain the pasta, reserving a small splash of pasta water. Return the pasta to the pot and gently mix in the sautéed shallot and garlic.
Slowly pour in the egg-yogurt mixture, stirring continuously off the heat to form a creamy sauce without scrambling the eggs. Add a little reserved pasta water if needed to loosen the sauce.
Fold in the sweet peas and crispy prosciutto, ensuring even distribution.
Adjust seasoning with additional black pepper if desired, and serve immediately.