YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Turkey Bacon and Fresh Spinach
Savor the comforting blend of whole wheat pasta tossed in a silky, creamy sauce made with egg, nonfat Greek yogurt, and Parmesan, complemented by crispy turkey bacon and fresh spinach. A lighter twist on the classic carbonara that delivers a delightful balance of taste and texture for a wholesome meal.
INGREDIENTS
2 ounces Whole Wheat Spaghetti
2 slices Turkey Bacon
1 large Egg
1/2 cup Nonfat Greek Yogurt
2 tablespoons Grated Parmesan Cheese
1 cup Fresh Spinach
1 teaspoon Olive Oil
1 clove Garlic
Pinch of Black Pepper
Pinch of Salt
PREPARATION
Cook the whole wheat spaghetti according to the package instructions until al dente. Reserve a small cup of pasta water before draining.
Meanwhile, heat a teaspoon of olive oil in a skillet over medium heat. Add a minced garlic clove and sauté until fragrant.
Place the turkey bacon slices in the skillet and cook until they become crispy on both sides. Remove and set aside on paper towels to drain excess fat, then chop them into bite-sized pieces.
In a separate bowl, whisk together the egg, nonfat Greek yogurt, grated Parmesan cheese, a pinch of salt, and black pepper until smooth.
Combine the hot drained pasta with the sautéed garlic oil. Quickly pour in the egg and yogurt mixture, tossing vigorously to create a creamy sauce. Use reserved pasta water a little at a time if needed to adjust the sauce consistency.
Fold in the chopped turkey bacon and fresh spinach, allowing the residual heat to gently wilt the spinach.
Taste and adjust seasonings if necessary, then serve immediately for a comforting, protein-packed meal.