YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Turkey Bacon
Enjoy a modern twist on a classic Italian dish with whole wheat pasta enveloped in a creamy, tangy sauce made with nonfat Greek yogurt and Parmesan, served with crispy turkey bacon and tender peas. This satisfying meal brings together hearty textures and savory flavors in a lighter, nutrient-packed version perfect for any time of day.
INGREDIENTS
2 ounces Whole Wheat Spaghetti
2 slices Turkey Bacon
2 large Eggs
1/4 cup Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1/4 cup Green Peas
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Reserve about 1/4 cup of pasta water.
While the pasta cooks, heat a non-stick skillet over medium heat and cook the turkey bacon until crispy. Remove from skillet and crumble into smaller pieces once cooled slightly.
In a bowl, whisk together the eggs, nonfat Greek yogurt, and Parmesan cheese until smooth. Season with a pinch of salt and pepper.
Mince the garlic and lightly sauté it in the skillet used for the bacon, letting the garlic infuse the remaining flavors for about 30 seconds.
Drain the pasta and return it to the pot. Quickly pour the egg and yogurt mixture over the hot pasta, stirring vigorously to create a creamy sauce without scrambling the eggs. Add reserved pasta water as needed to achieve desired creaminess.
Fold in the crispy turkey bacon and green peas. Taste and adjust seasoning with salt and pepper.
Serve immediately, enjoying the blend of creamy pasta, savory bacon, and sweet peas.