YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Lean Turkey Bacon
Enjoy a creamy twist on a classic pasta dish, featuring whole wheat spaghetti tossed in a luscious sauce made from eggs, a splash of low-fat milk, and a hint of Parmesan, all accented by the savory crunch of lean turkey bacon. This dish delivers satisfaction and balance, perfect for a wholesome dinner.
INGREDIENTS
2 ounces Whole Wheat Spaghetti
3 slices Lean Turkey Bacon
2 Whole Eggs
1 tablespoon Parmesan Cheese
1/4 cup Low-Fat Milk
1/2 teaspoon Black Pepper
Pinch of Salt
PREPARATION
Cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving a small amount of pasta water.
In a medium bowl, whisk together the eggs, low-fat milk, grated Parmesan, black pepper, and a pinch of salt to form the creamy sauce.
In a non-stick skillet over medium heat, cook the lean turkey bacon until crispy. Remove the bacon and chop it into bite-sized pieces.
Reduce the heat to low and add the cooked spaghetti to the skillet. Slowly pour in the egg mixture, stirring continuously to create a silky, creamy sauce without scrambling the eggs; add a splash of reserved pasta water if needed to achieve a smooth consistency.
Mix in the crispy turkey bacon and serve immediately, garnished with extra Parmesan or pepper if desired.