YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Pasta Carbonara with Crispy Lean Bacon and Spinach
Enjoy a lighter twist on the classic carbonara that features whole wheat pasta, crispy lean bacon, and fresh spinach in a velvety sauce made with eggs and a splash of low-fat milk. This dish offers a balanced and satisfying meal with a delightful mix of textures and flavors, perfect for dinner.
INGREDIENTS
2 oz Whole Wheat Pasta
2 slices Lean Bacon
2 large Eggs
1 cup Fresh Spinach
1/4 cup Low-Fat Milk
1 tbsp Parmesan Cheese
1 clove Garlic
1/2 tsp Black Pepper
Pinch of Salt
PREPARATION
Cook the whole wheat pasta in a pot of boiling salted water until al dente, then drain, reserving a small cup of pasta water.
In a skillet, cook the lean bacon over medium heat until crispy. Remove and chop into bite-sized pieces, leaving a bit of the bacon fat in the pan.
Add minced garlic to the skillet with bacon fat and sauté briefly until fragrant.
In a bowl, whisk together the eggs, low-fat milk, parmesan cheese, black pepper, and a pinch of salt.
Return the cooked pasta to the skillet with garlic. Remove from heat and pour in the egg mixture, stirring quickly to create a creamy sauce without scrambling the eggs. If the sauce is too thick, add a little reserved pasta water.
Fold in the fresh spinach and chopped bacon until the spinach wilts slightly.
Serve immediately, garnished with extra parmesan or pepper if desired.