YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Pasta Carbonara with Crispy Turkey Bacon
Enjoy a twist on the classic carbonara using whole wheat pasta and lean turkey bacon. This creamy dish is brought together with a delicate egg and low-fat Parmesan sauce, offering a comforting and satisfying flavor profile perfect for any meal.
INGREDIENTS
2 oz Whole Wheat Pasta (dry)
3 slices Turkey Bacon
1 whole Egg
2 Egg Whites
15 g Low-Fat Grated Parmesan Cheese
1 tsp Olive Oil
Salt and Pepper to taste
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Reserve about 1/4 cup of pasta water before draining.
While the pasta cooks, heat a non-stick skillet over medium heat. Drizzle in the olive oil, then add the turkey bacon slices. Cook the bacon until crispy, turning as needed. Remove and set aside on paper towels to drain.
In a bowl, whisk together the whole egg, egg whites, and grated Parmesan cheese. Season lightly with salt and a generous amount of pepper.
With the pasta still warm, return it to the pot or a large mixing bowl. Pour the egg and cheese mixture over the pasta, stirring quickly to combine. The residual heat from the pasta will gently cook the eggs, creating a creamy sauce. If the sauce seems too thick, add a splash of the reserved pasta water until the desired consistency is reached.
Crumble the crispy turkey bacon into bite-sized pieces and toss it into the pasta. Mix everything together until well combined.
Taste and adjust seasoning with additional salt and pepper if needed before serving immediately.