YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Whole Wheat Pasta Carbonara
Savor a lighter twist on the classic carbonara by combining whole wheat pasta with crispy turkey bacon, lightly scrambled eggs and a creamy nonfat Greek yogurt sauce, all finished with a hint of Parmesan for depth. This delicious plate delivers a balanced meal that is both satisfying and aligned with your nutrition goals.
INGREDIENTS
2 oz Whole Wheat Pasta
2 slices Turkey Bacon
2 large Eggs
1/4 cup Nonfat Greek Yogurt
1 tbsp Parmesan Cheese
1 clove Garlic
1/2 tsp Black Pepper
1/2 tsp Salt
PREPARATION
Cook the whole wheat pasta in a large pot of boiling salted water until al dente. Drain and set aside, reserving a small cup of pasta water.
While the pasta cooks, cut the turkey bacon into small pieces and cook in a skillet on medium heat until crispy. Remove and set aside.
In the same skillet, add the minced garlic and sauté briefly until fragrant.
In a bowl, whisk together the eggs, nonfat Greek yogurt, grated Parmesan, black pepper, and salt.
Add the drained pasta to the skillet with garlic and reduce the heat to low. Pour in the egg-yogurt mixture and toss quickly, using the residual heat to gently cook the eggs without scrambling them. If needed, add a splash of reserved pasta water to create a smooth, creamy sauce.
Fold in the crispy turkey bacon segments and mix evenly. Taste and adjust seasoning if necessary.
Serve immediately, garnished with additional Parmesan and freshly ground black pepper if desired.