YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Lean Bacon and Fresh Spinach
Enjoy a revitalized classic carbonara made with whole wheat spaghetti for a hearty twist, featuring crispy lean bacon, farm-fresh spinach, and a rich, silky egg-based sauce with a sprinkle of parmesan. Perfect for a balanced meal that satisfies your taste buds and fuels your day.
INGREDIENTS
2 oz Whole Wheat Spaghetti
3 slices Lean Bacon
2 large Eggs
1 cup Fresh Spinach
1 tbsp Grated Parmesan Cheese
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and add the whole wheat spaghetti. Cook until al dente, then drain and set aside, reserving a small cup of pasta water.
Meanwhile, crisp the lean bacon in a non-stick skillet over medium heat. Once cooked, transfer to a paper towel to drain. Chop the bacon into bite-sized pieces.
In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant. Add the fresh spinach and cook until just wilted.
In a mixing bowl, whisk together the eggs and grated parmesan cheese. Season with a pinch of salt and pepper.
Combine the hot spaghetti with the sautéed spinach and garlic in the skillet. Remove the skillet from heat and quickly stir in the egg mixture, allowing the residual heat to create a creamy sauce. If needed, add a splash of reserved pasta water to achieve desired creaminess.
Fold in the crispy bacon pieces and mix until well combined. Adjust seasoning with salt and pepper, then serve immediately.