YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Pasta Carbonara with Crispy Turkey Bacon
Enjoy a modern twist on the classic carbonara with whole wheat pasta, crispy turkey bacon, and a velvety egg-based creamy sauce, brightened with a touch of Parmesan and sweet green peas. This dish delivers satisfying comfort with balanced macros in every bite.
INGREDIENTS
2 oz Whole Wheat Pasta
3 slices Turkey Bacon
2 large Eggs
1 Egg White
1 tbsp Parmesan Cheese
1/4 cup Green Peas
1/2 tsp Black Pepper
1 pinch Salt
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside, reserving a small cup of pasta water.
While the pasta cooks, crisp the turkey bacon in a non-stick skillet over medium heat until it becomes golden and crispy. Remove from the skillet and chop into bite-sized pieces.
In a bowl, whisk together the eggs, egg white, grated Parmesan, black pepper, and a pinch of salt until well combined.
Return the drained pasta to the skillet over low heat. Slowly pour in the egg mixture, stirring quickly to create a creamy sauce without scrambling the eggs. If needed, add a splash of the reserved pasta water to achieve a smooth consistency.
Stir in the crispy turkey bacon pieces and green peas, allowing the residual heat to gently warm the peas and finish thickening the sauce.
Adjust seasoning with additional black pepper or salt if desired, then serve immediately while warm.