YOUR SOLIN GENERATED RECIPE
Creamy Lean Carbonara Pasta with Crispy Pancetta and Fresh Herbs
A light yet satisfying twist on the classic carbonara, featuring whole wheat pasta enveloped in a creamy egg white sauce, perfectly paired with crispy turkey pancetta and a medley of vibrant fresh herbs. This dish delivers a delightful balance of flavors and textures while keeping the calories in check and boosting your protein intake.
INGREDIENTS
2 ounces dry Whole Wheat Spaghetti
4 large Egg Whites
1 ounce Turkey Pancetta
1 tablespoon Grated Parmesan Cheese
2 tablespoons Fresh Basil, chopped
2 tablespoons Fresh Parsley, chopped
1 clove Garlic
1 pinch Black Pepper
1 pinch Salt
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat spaghetti until al dente, then drain, reserving a small cup of pasta water.
While the pasta cooks, in a bowl, whisk together the egg whites and grated Parmesan cheese until smooth.
In a non-stick skillet over medium heat, add the turkey pancetta and cook until crispy. Remove the pancetta and set aside, leaving a bit of the rendered fat in the pan.
Add the minced garlic to the pan and sauté briefly until fragrant, being careful not to burn.
Lower the heat and toss the cooked spaghetti in the pan with garlic and a splash of the reserved pasta water.
Quickly stir in the egg white mixture, allowing the residual heat of the pasta to gently cook the eggs into a creamy sauce without scrambling them.
Mix in the crispy turkey pancetta and fold in the chopped fresh basil and parsley.
Season with a pinch of salt and black pepper, then serve immediately for a silky, creamy carbonara with a lean twist.