YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Turkey Bacon and Peas
Enjoy a revitalized twist on classic carbonara featuring whole wheat pasta enveloped in a creamy, egg-based sauce, complemented by crispy turkey bacon and vibrant, tender peas. This dish offers a comforting yet balanced medley of textures and flavors that is perfect for any meal of the day.
INGREDIENTS
2 ounces Whole Wheat Spaghetti (dry)
2 slices Turkey Bacon
1 large Egg
1 Egg White
0.5 cup Peas (cooked)
2 tablespoons Parmesan Cheese
1 teaspoon Olive Oil
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Bring a large pot of lightly salted water to a boil and cook the whole wheat spaghetti to al dente, then drain, reserving a small cup of pasta water.
In a pan, crisp the turkey bacon over medium heat until it is golden and slightly crunchy; remove from the pan and crumble once cooled.
In a bowl, whisk together the whole egg, egg white, grated Parmesan cheese, a pinch of salt, black pepper, and a tablespoon of the reserved hot pasta water to create a silky sauce.
Add a teaspoon of olive oil to the pan over low heat. Return the drained pasta to the pan and gently toss with the warm sauce mixture off the heat to prevent scrambling the eggs.
Stir in the peas and crumbled turkey bacon, mixing gently until the pasta is evenly coated in the creamy sauce.
Season with additional pepper if desired and serve immediately.