YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Pasta with Lean Bacon and Silky Egg Sauce
Savor a comforting plate of whole wheat pasta tossed with crispy lean bacon and a luxuriously silky egg sauce infused with garlic and fresh parsley. This dish combines the wholesome goodness of whole grains with lean protein, offering a satisfying medley of textures and a creamy, rich flavor that works perfectly for any meal of the day.
INGREDIENTS
2 oz Whole Wheat Pasta
3 slices Lean Bacon
1 Whole Egg
3 Egg Whites
1 clove Garlic
1 tbsp Fresh Parsley
Salt and Black Pepper to taste
PREPARATION
Cook the whole wheat pasta in a pot of boiling salted water until al dente, then drain and set aside.
In a non-stick skillet over medium heat, cook the lean bacon until crispy. Remove bacon from the pan and crumble once slightly cooled. Reserve a small amount of the bacon fat in the skillet.
Mince the garlic clove and add it to the skillet with the reserved bacon fat, sautéing briefly until fragrant.
In a bowl, whisk together the whole egg and egg whites until smooth.
Reduce the heat to low and slowly pour the egg mixture into the skillet with garlic, stirring consistently to create a silky, creamy sauce. Be careful not to scramble the eggs; the goal is to form a smooth emulsion.
Add the cooked pasta to the skillet, tossing well to coat in the egg sauce. Stir in the crumbled bacon and freshly chopped parsley.
Season with salt and black pepper to taste and serve immediately while warm.