Creamy Whole Wheat Pasta Carbonara with Crispy Lean Pancetta

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

Creamy Whole Wheat Pasta Carbonara with Crispy Lean Pancetta

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Pasta Carbonara with Crispy Lean Pancetta

Enjoy a lighter twist on a classic carbonara. This dish combines whole wheat pasta, lean crispy pancetta, and a luxuriously creamy egg and Parmesan sauce, resulting in a comforting yet balanced meal that's perfect for any time of day.

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NUTRITION

425kcal
Protein
33.2g
Fat
13.1g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Pasta

1 large Whole Egg

1 large Egg White

50g Lean Pancetta

15g Parmesan Cheese

0.5 tsp Freshly Ground Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat pasta until al dente, following package instructions. Reserve about 1/4 cup of pasta water before draining.

  • 2

    While the pasta cooks, cut the lean pancetta into small pieces. In a non-stick skillet over medium heat, cook the pancetta until it is crispy. Remove from heat and set aside, leaving a bit of the rendered fat in the pan for flavor.

  • 3

    In a bowl, whisk together the whole egg, egg white, grated Parmesan cheese, a pinch of salt, and freshly ground black pepper until smooth.

  • 4

    Add the drained pasta to the skillet with pancetta (off the heat to avoid scrambling the eggs). Pour in the egg and Parmesan mixture, tossing quickly to combine. Add a small amount of the reserved pasta water gradually to create a creamy sauce that lightly coats the pasta.

  • 5

    Adjust seasoning as necessary and serve immediately while warm, enjoying the creamy texture and savory crispy pancetta bits.

Creamy Whole Wheat Pasta Carbonara with Crispy Lean Pancetta

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

Creamy Whole Wheat Pasta Carbonara with Crispy Lean Pancetta

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Pasta Carbonara with Crispy Lean Pancetta

Enjoy a lighter twist on a classic carbonara. This dish combines whole wheat pasta, lean crispy pancetta, and a luxuriously creamy egg and Parmesan sauce, resulting in a comforting yet balanced meal that's perfect for any time of day.

NUTRITION

425kcal
Protein
33.2g
Fat
13.1g
Carbs
42.7g

SERVINGS

1 serving

INGREDIENTS

56g Whole Wheat Pasta

1 large Whole Egg

1 large Egg White

50g Lean Pancetta

15g Parmesan Cheese

0.5 tsp Freshly Ground Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Bring a pot of lightly salted water to a boil and cook the whole wheat pasta until al dente, following package instructions. Reserve about 1/4 cup of pasta water before draining.

  • 2

    While the pasta cooks, cut the lean pancetta into small pieces. In a non-stick skillet over medium heat, cook the pancetta until it is crispy. Remove from heat and set aside, leaving a bit of the rendered fat in the pan for flavor.

  • 3

    In a bowl, whisk together the whole egg, egg white, grated Parmesan cheese, a pinch of salt, and freshly ground black pepper until smooth.

  • 4

    Add the drained pasta to the skillet with pancetta (off the heat to avoid scrambling the eggs). Pour in the egg and Parmesan mixture, tossing quickly to combine. Add a small amount of the reserved pasta water gradually to create a creamy sauce that lightly coats the pasta.

  • 5

    Adjust seasoning as necessary and serve immediately while warm, enjoying the creamy texture and savory crispy pancetta bits.