Creamy Whole Wheat Carbonara Pasta with Crispy Prosciutto and Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Whole Wheat Carbonara Pasta with Crispy Prosciutto and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Carbonara Pasta with Crispy Prosciutto and Fresh Spinach

Savor the creamy, comforting flavors of whole wheat pasta tossed in a light carbonara sauce enriched with the crispiness of prosciutto and the freshness of spinach. This well-balanced dish marries the nutty flavor of whole grains with the savory depth of crispy prosciutto, perfect for a nourishing meal any time of day.

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NUTRITION

367kcal
Protein
19.5g
Fat
14.4g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

2 large Eggs

3 slices Prosciutto

1 cup Fresh Spinach

1 tbsp Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

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PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 2

    While the pasta is cooking, heat the olive oil in a non-stick pan over medium heat. Add the prosciutto slices and lightly fry until they become crispy. Remove from pan and crumble into smaller pieces.

  • 3

    In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Then add the fresh spinach and stir until just wilted.

  • 4

    In a bowl, whisk together the eggs and grated Parmesan cheese. Season lightly with salt and pepper.

  • 5

    Combine the cooked pasta with the spinach and garlic. Remove the pan from heat, and quickly pour in the egg mixture, stirring vigorously to create a creamy sauce from the residual heat without scrambling the eggs. If needed, add a little reserved pasta water for a smoother consistency.

  • 6

    Gently fold in the crispy prosciutto. Taste and adjust seasoning if necessary before serving.

Creamy Whole Wheat Carbonara Pasta with Crispy Prosciutto and Fresh Spinach

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Whole Wheat Carbonara Pasta with Crispy Prosciutto and Fresh Spinach

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Carbonara Pasta with Crispy Prosciutto and Fresh Spinach

Savor the creamy, comforting flavors of whole wheat pasta tossed in a light carbonara sauce enriched with the crispiness of prosciutto and the freshness of spinach. This well-balanced dish marries the nutty flavor of whole grains with the savory depth of crispy prosciutto, perfect for a nourishing meal any time of day.

NUTRITION

367kcal
Protein
19.5g
Fat
14.4g
Carbs
42.8g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

2 large Eggs

3 slices Prosciutto

1 cup Fresh Spinach

1 tbsp Parmesan Cheese

1 clove Garlic

1 tsp Olive Oil

PREPARATION

  • 1

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.

  • 2

    While the pasta is cooking, heat the olive oil in a non-stick pan over medium heat. Add the prosciutto slices and lightly fry until they become crispy. Remove from pan and crumble into smaller pieces.

  • 3

    In the same pan, add minced garlic and sauté for about 30 seconds until fragrant. Then add the fresh spinach and stir until just wilted.

  • 4

    In a bowl, whisk together the eggs and grated Parmesan cheese. Season lightly with salt and pepper.

  • 5

    Combine the cooked pasta with the spinach and garlic. Remove the pan from heat, and quickly pour in the egg mixture, stirring vigorously to create a creamy sauce from the residual heat without scrambling the eggs. If needed, add a little reserved pasta water for a smoother consistency.

  • 6

    Gently fold in the crispy prosciutto. Taste and adjust seasoning if necessary before serving.