YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Whole Wheat Pasta with Crispy Turkey Bacon
Experience a luscious, creamy pasta dish where the richness of egg yolks and the savory crunch of turkey bacon combine with hearty whole wheat pasta for a satisfying meal. This dish offers a delicate balance of textures and flavors, accented with a hint of garlic and pepper to awaken your palate.
INGREDIENTS
2 oz Whole Wheat Pasta (dry)
3 Egg Yolks
4 slices Turkey Bacon
1/4 cup Low-Fat Milk
1 Garlic Clove
1/4 tsp Fresh Ground Black Pepper
Pinch of Salt
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain and set aside.
While the pasta cooks, heat a non-stick skillet over medium heat. Add the turkey bacon slices and cook until they are crispy, about 4-5 minutes per side. Remove and set aside on paper towels to drain any excess fat.
In the same skillet (with a minimal amount of bacon fat), add minced garlic and sauté for about 30 seconds until fragrant.
Reduce the heat to low and stir in the low-fat milk, allowing it to warm up but not boil.
In a small bowl, whisk together the egg yolks, a pinch of salt, and black pepper. Slowly pour the egg yolk mixture into the skillet with the warm milk, stirring continuously to create a smooth, creamy sauce. Keep the heat very low to prevent scrambling.
Toss the drained pasta into the sauce, ensuring every strand is nicely coated. Roughly chop the crispy turkey bacon and gently mix it into the pasta.
Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately while warm.