YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Whole Wheat Pasta with Crispy Turkey Bacon and Garlic Spinach
Savor a luscious bowl of whole wheat pasta enveloped in a creamy sauce crafted from rich egg yolks and a hint of extra egg white, balanced by the savory crisp of turkey bacon and the aromatic touch of garlic-infused spinach. This dish strikes a perfect harmony between heartwarming comfort and nutritional balance.
INGREDIENTS
2 ounces Whole Wheat Pasta
2 large Egg Yolks
1 large Egg White
2 slices Turkey Bacon
1 cup Fresh Spinach
1 clove Garlic
1 teaspoon Olive Oil
1 ounce Grated Parmesan Cheese
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente, then drain and set aside.
In a small bowl, whisk together the egg yolks and egg white until smooth to form your creamy base.
Heat olive oil in a non-stick skillet over medium heat. Add the turkey bacon slices and cook until they become crispy, about 3-4 minutes per side. Once cooked, remove and crumble into smaller pieces.
In the same skillet, add minced garlic (from the garlic clove) and sauté for about 30 seconds until fragrant.
Add the fresh spinach to the skillet and sauté until just wilted, about 1-2 minutes.
Reduce the heat to low and add the drained pasta to the skillet. Pour in the whisked egg mixture, stirring quickly to combine so that it gently cooks from the heat of the pasta without scrambling.
Mix in the crispy turkey bacon and freshly grated Parmesan cheese, stirring until the cheese melts into a velvety creamy sauce that evenly coats the pasta and spinach.
Season with salt and pepper to taste, then serve immediately while warm.