Lighter Creamy Carbonara Pasta

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

Lighter Creamy Carbonara Pasta

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Carbonara Pasta

Enjoy a revamped classic with lighter ingredients in this creamy carbonara pasta. The whole wheat spaghetti serves as a hearty base, while turkey bacon and eggs lend a rich, satisfying protein punch. A dollop of nonfat Greek yogurt and a sprinkle of Parmesan creates a silky sauce that binds the dish together, all enhanced with a touch of black pepper and fresh parsley. This recipe is a delightful balance of taste and nutrition for a comforting meal.

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NUTRITION

385kcal
Protein
24.1g
Fat
12.5g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (56g)

2 slices Turkey Bacon (28g each)

2 large Eggs

2 tbsp Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 tbsp Fresh Parsley

Pinch of Black Pepper

Pinch of Salt

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente; drain and set aside, reserving a little pasta water.

  • 2

    In a skillet, cook the turkey bacon over medium heat until crispy, then crumble into bite-sized pieces.

  • 3

    In a bowl, whisk together the 2 whole eggs and nonfat Greek yogurt until smooth. Add a pinch of salt and black pepper.

  • 4

    Return the spaghetti to the skillet over low heat. Pour the egg and yogurt mixture over the pasta, stirring quickly to create a creamy sauce without scrambling the eggs. If needed, add a splash of the reserved pasta water to achieve a silky consistency.

  • 5

    Stir in the crumbled turkey bacon and grated Parmesan cheese, mixing until well combined.

  • 6

    Garnish with fresh parsley and an extra light sprinkle of black pepper, then serve immediately.

Lighter Creamy Carbonara Pasta

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

Lighter Creamy Carbonara Pasta

YOUR SOLIN GENERATED RECIPE

Lighter Creamy Carbonara Pasta

Enjoy a revamped classic with lighter ingredients in this creamy carbonara pasta. The whole wheat spaghetti serves as a hearty base, while turkey bacon and eggs lend a rich, satisfying protein punch. A dollop of nonfat Greek yogurt and a sprinkle of Parmesan creates a silky sauce that binds the dish together, all enhanced with a touch of black pepper and fresh parsley. This recipe is a delightful balance of taste and nutrition for a comforting meal.

NUTRITION

385kcal
Protein
24.1g
Fat
12.5g
Carbs
47.2g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Spaghetti (56g)

2 slices Turkey Bacon (28g each)

2 large Eggs

2 tbsp Nonfat Greek Yogurt

1 tbsp Grated Parmesan Cheese

1 tbsp Fresh Parsley

Pinch of Black Pepper

Pinch of Salt

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to package directions until al dente; drain and set aside, reserving a little pasta water.

  • 2

    In a skillet, cook the turkey bacon over medium heat until crispy, then crumble into bite-sized pieces.

  • 3

    In a bowl, whisk together the 2 whole eggs and nonfat Greek yogurt until smooth. Add a pinch of salt and black pepper.

  • 4

    Return the spaghetti to the skillet over low heat. Pour the egg and yogurt mixture over the pasta, stirring quickly to create a creamy sauce without scrambling the eggs. If needed, add a splash of the reserved pasta water to achieve a silky consistency.

  • 5

    Stir in the crumbled turkey bacon and grated Parmesan cheese, mixing until well combined.

  • 6

    Garnish with fresh parsley and an extra light sprinkle of black pepper, then serve immediately.