YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Lean Bacon
Savor a reimagined classic with a wholesome twist – whole wheat pasta tossed in a silky, egg-based sauce dotted with crispy lean bacon and a sprinkle of Parmesan. This dish delivers a comforting blend of textures and flavors, from the nutty notes of whole wheat to the savory crunch of bacon, all harmoniously brought together with a hint of garlic and black pepper.
INGREDIENTS
2 ounces whole wheat spaghetti (dry)
2 slices lean bacon
2 large eggs
1/4 cup grated Parmesan cheese
1 clove garlic
1/2 teaspoon black pepper
1 tablespoon fresh parsley
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat spaghetti according to the package directions until al dente. Reserve 1/4 cup of pasta water before draining.
While the pasta cooks, crisp the bacon in a skillet over medium heat until it reaches your desired crispiness. Remove the bacon from the skillet, crumble it, and set aside, keeping the rendered fat in the pan.
Mince the garlic and add it to the skillet with the bacon fat. Sauté briefly until fragrant, then remove the pan from heat to avoid burning the garlic.
In a small bowl, whisk together the eggs, grated Parmesan, and black pepper until combined.
Add the drained pasta to the skillet with garlic, and quickly pour the egg mixture over the warm pasta. Toss vigorously to create a creamy sauce, adding a splash of reserved pasta water if necessary to loosen the sauce.
Stir in the crumbled bacon and fresh parsley, mixing until evenly distributed.
Serve immediately while warm, and enjoy your creamy, comforting whole wheat carbonara.