YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Pasta with Crispy Turkey Bacon and Fresh Spinach
Savor the blend of rich, creamy egg yolks and the irresistible crunch of crispy turkey bacon, perfectly tossed with al dente whole wheat pasta and a burst of fresh spinach. This dish delivers a luxurious, velvety sauce with a hint of savory Parmesan, making every bite both comforting and balanced.
INGREDIENTS
2 Egg Yolks
1 Egg White
4 slices Turkey Bacon
1 cup Whole Wheat Pasta (cooked)
1 cup Fresh Spinach
2 tbsp Grated Parmesan Cheese
Salt and Pepper to taste
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, reserving a splash of pasta water.
In a small bowl, whisk together the egg yolks and egg white until smooth. Stir in the grated Parmesan cheese and set aside.
In a non-stick skillet over medium heat, cook the turkey bacon until crispy. Once cooked, remove and chop into bite-sized pieces. Leave a small amount of the rendered fat in the pan for flavor.
Add the fresh spinach to the skillet and sauté briefly until it wilts slightly, about 1 minute.
Reduce the heat to low and add the cooked pasta to the skillet. Pour the egg and Parmesan mixture over the warm pasta, stirring quickly to create a creamy sauce without scrambling the eggs. If needed, add a splash of reserved pasta water to loosen the sauce.
Fold in the crispy turkey bacon, and season with salt and pepper. Mix gently until everything is well combined and heated through.
Serve immediately, enjoying the rich, creamy texture and balanced flavors of the dish.