YOUR SOLIN GENERATED RECIPE
Creamy Lean Turkey Bacon Carbonara with Whole Wheat Spaghetti and Peas
A comforting yet lean take on classic carbonara that features whole wheat spaghetti, turkey bacon, and a luscious, creamy sauce made from whole egg and egg whites, complemented by the vibrant sweetness of peas. A harmonious blend of textures and flavors that satisfies without compromising on nutrition.
INGREDIENTS
2 ounces whole wheat spaghetti (dry)
2 slices turkey bacon
1 large whole egg
3 large egg whites (or equivalent)
1/2 cup cooked green peas
1 tablespoon grated Parmesan cheese
1/4 teaspoon black pepper
Pinch of salt
PREPARATION
Bring a large pot of salted water to a boil and add the whole wheat spaghetti. Cook until al dente according to package instructions, then drain, reserving about 1/4 cup of pasta water.
While the pasta cooks, heat a non-stick skillet over medium heat. Add the turkey bacon and cook until crispy. Remove from the skillet and chop into bite-sized pieces.
In a bowl, whisk together the whole egg, egg whites, grated Parmesan cheese, black pepper, and a pinch of salt until well combined.
Return the skillet to low heat. Add the drained spaghetti and the cooked green peas. Toss gently to combine.
Remove the pan from direct heat. Pour the egg mixture over the pasta, stirring quickly to create a creamy sauce without scrambling the eggs. If needed, stir in a little reserved pasta water to adjust the consistency.
Mix in the chopped turkey bacon and serve immediately, garnishing with extra Parmesan or pepper if desired.