YOUR SOLIN GENERATED RECIPE
Creamy Egg Whole Wheat Pasta with Crispy Prosciutto
Enjoy a luxurious yet wholesome meal featuring al dente whole wheat pasta tossed in a silky, egg-based creamy sauce, elevated by the irresistible crunch of crispy prosciutto and a burst of fresh spinach. This dish blends comforting flavors with a touch of gourmet flair, perfect for satisfying your appetite at any time of day.
INGREDIENTS
2 oz Whole Wheat Pasta
3 Large Eggs
2 slices Prosciutto
1/2 cup Fresh Spinach
1 Garlic Clove
1 tsp Olive Oil
1 tbsp Grated Parmesan Cheese
PREPARATION
Bring a pot of water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta cooks, heat the olive oil in a skillet over medium heat. Add the garlic clove, sautéing until fragrant, about 1 minute.
Add the prosciutto slices to the skillet and cook until they become crispy, approximately 2-3 minutes on each side. Remove and set on paper towels to drain excess oil.
In a bowl, whisk the eggs with a pinch of salt and a little ground black pepper.
Lower the skillet's heat and add the cooked pasta along with the fresh spinach. Stir until the spinach is slightly wilted.
Pour the whisked eggs over the pasta and gently toss to coat evenly. The residual heat will gently cook the eggs, creating a creamy sauce.
Crumble the crispy prosciutto over the mixture and sprinkle with grated Parmesan cheese.
Serve immediately while warm and enjoy the perfect blend of creaminess and crunch.