YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Carbonara with Whole Wheat Spaghetti
Enjoy a lighter twist on the classic carbonara featuring whole wheat spaghetti, crisp turkey bacon, and a creamy egg and Parmesan sauce. This dish brings a delightful blend of savory flavors and a silky texture that's perfect for a balanced meal.
INGREDIENTS
2 oz Whole Wheat Spaghetti (56g)
2 slices Turkey Bacon (30g)
2 large Eggs
0.5 oz Parmesan Cheese (14g)
0.25 cup Low-Fat Milk (60g)
0.5 tsp Black Pepper
Pinch of Salt
PREPARATION
Bring a large pot of salted water to a boil, and add the whole wheat spaghetti. Cook according to package directions until al dente, then drain, reserving a small cup of pasta water.
While the pasta cooks, heat a non-stick skillet over medium heat. Add the turkey bacon and cook until crispy. Remove from the pan, then roughly chop the bacon into bite-sized pieces.
In a bowl, whisk together the eggs, low-fat milk, grated Parmesan cheese, black pepper, and a pinch of salt until well combined.
Return the spaghetti to the pot (or large bowl) off the heat. Quickly add the turkey bacon pieces and pour the egg mixture over the hot pasta, stirring vigorously. The residual heat will gently cook the eggs, creating a creamy sauce without scrambling them. If needed, add a bit of reserved pasta water to achieve a silky consistency.
Taste and adjust seasoning if necessary before serving immediately.