YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Whole Wheat Spaghetti with Crispy Turkey Bacon and Sautéed Greens
A harmonious combination of creamy egg yolk sauce tossed with whole wheat spaghetti, crispy turkey bacon, and vibrant sautéed spinach. This dish offers a satisfying interplay of textures and savory flavors that's perfect for a filling yet light dinner.
INGREDIENTS
2 oz Whole Wheat Spaghetti
4 slices Turkey Bacon
3 Egg Yolks
1 tsp Extra Virgin Olive Oil
1 clove Garlic
1 cup cooked Spinach
Salt & Pepper to taste
PREPARATION
Cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.
While the pasta is cooking, heat a non-stick skillet over medium heat. Add the turkey bacon and cook until crispy on both sides. Remove from the skillet and chop into bite-sized pieces.
In the same skillet, add the extra virgin olive oil and gently sauté the minced garlic until fragrant, about 1 minute.
Add the cooked spinach to the skillet and toss to combine with the garlic, warming it through. Season with a pinch of salt and pepper.
In a small bowl, whisk together the egg yolks. Combine the egg yolks with the drained spaghetti off the heat to create a creamy sauce without scrambling the eggs.
Mix in the sautéed spinach and garlic, then fold in the crispy turkey bacon. Adjust seasoning with salt and pepper as needed.
Serve immediately, enjoying the creamy texture and savory flavors of this balanced dish.