YOUR SOLIN GENERATED RECIPE
Whole Wheat Pasta with Creamy Egg Sauce and Crispy Lean Pork
A satisfying twist on a classic pasta dish, featuring al dente whole wheat pasta tossed in a silky egg sauce and topped with crispy slices of lean pork. This dish delivers a comforting combination of textures and flavors with a creamy, savory sauce that perfectly complements the tender pasta and savory pork.
INGREDIENTS
2 oz Whole Wheat Pasta
2 large Eggs
3 oz Lean Pork Tenderloin
1 tsp Olive Oil
1 clove Garlic
Salt and Black Pepper to taste
PREPARATION
Bring a pot of lightly salted water to a boil and cook the whole wheat pasta until al dente, then drain.
While the pasta cooks, thinly slice the lean pork tenderloin into bite-sized strips.
Heat the olive oil in a skillet over medium-high heat, add the garlic (minced) and sauté for about 30 seconds until fragrant.
Add the pork strips to the skillet and cook until they become crispy and golden, about 4-5 minutes. Season with a pinch of salt and black pepper.
In a small bowl, whisk together the eggs with a little salt and black pepper.
Once the pasta is drained and still hot, return it to the pot and immediately pour in the whisked eggs, stirring continuously to create a creamy sauce that lightly coats the pasta without scrambling the eggs.
Fold in the crispy pork and mix gently until well combined.
Serve immediately, adjusting seasoning as needed.