YOUR SOLIN GENERATED RECIPE
Whole Wheat Spaghetti with Crispy Prosciutto, Creamy Egg Sauce, and Fresh Peas
Savor the delightful blend of al dente whole wheat spaghetti tossed with crispy prosciutto, a silky creamy egg sauce, and vibrant fresh peas. A harmonious balance of savory and subtly sweet flavors with a perfect creamy texture makes this dish a satisfying meal for any time of day.
INGREDIENTS
2 oz Whole Wheat Spaghetti
1 oz Prosciutto
1 Whole Egg
2 Egg Whites
1/2 cup Fresh Peas
1 tsp Extra Virgin Olive Oil
PREPARATION
Bring a pot of water to a boil and add a pinch of salt. Cook the whole wheat spaghetti according to the package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
While the pasta is cooking, heat the olive oil in a non-stick skillet over medium heat. Add the prosciutto slices and cook until they become crispy. Remove from the skillet and crumble into bite-sized pieces.
In a bowl, whisk together the whole egg and egg whites until well combined. Season lightly with salt and pepper if desired.
Return the skillet to medium-low heat. Add the cooked spaghetti to the skillet along with the fresh peas. Pour in the egg mixture, tossing continuously to create a creamy, light sauce that coats the pasta. If needed, add a little reserved pasta water to achieve a smooth consistency.
Stir in the crispy prosciutto pieces just before serving. Taste and adjust seasoning with salt and pepper as desired, then serve immediately.