Creamy Lean Turkey Bacon Carbonara with Whole Wheat Spaghetti

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lean Turkey Bacon Carbonara with Whole Wheat Spaghetti

YOUR SOLIN GENERATED RECIPE

Creamy Lean Turkey Bacon Carbonara with Whole Wheat Spaghetti

Savor a reimagined Italian classic that blends whole wheat spaghetti with lean turkey bacon, enriched with a creamy sauce made from egg whites, nonfat Greek yogurt, and a touch of Parmesan cheese. This dish offers a balanced mix of textures—al dente pasta, crisp turkey bacon, and silky sauce—with the aromatic lift of garlic and pepper to excite your palate.

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NUTRITION

434kcal
Protein
34.1g
Fat
12.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces dry whole wheat spaghetti

4 slices lean turkey bacon

3 large egg whites

1/4 cup nonfat Greek yogurt

1 tablespoon grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Pinch of salt

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PREPARATION

  • 1

    Cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.

  • 2

    In a skillet over medium heat, cook the turkey bacon until crisp. Remove from the pan and chop into bite-sized pieces.

  • 3

    In a bowl, whisk together the egg whites, Greek yogurt, Parmesan cheese, garlic powder, black pepper, and a pinch of salt until smooth.

  • 4

    Quickly toss the hot spaghetti with the egg white mixture so that the residual heat gently cooks the blend, creating a creamy sauce.

  • 5

    Fold in the chopped turkey bacon and mix well to combine the flavors evenly.

  • 6

    Serve immediately, garnishing with an extra sprinkle of Parmesan or black pepper if desired.

Creamy Lean Turkey Bacon Carbonara with Whole Wheat Spaghetti

This is an example of a meal that Solin would create to include in your personalized meal plan.

Creamy Lean Turkey Bacon Carbonara with Whole Wheat Spaghetti

YOUR SOLIN GENERATED RECIPE

Creamy Lean Turkey Bacon Carbonara with Whole Wheat Spaghetti

Savor a reimagined Italian classic that blends whole wheat spaghetti with lean turkey bacon, enriched with a creamy sauce made from egg whites, nonfat Greek yogurt, and a touch of Parmesan cheese. This dish offers a balanced mix of textures—al dente pasta, crisp turkey bacon, and silky sauce—with the aromatic lift of garlic and pepper to excite your palate.

NUTRITION

434kcal
Protein
34.1g
Fat
12.7g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

2 ounces dry whole wheat spaghetti

4 slices lean turkey bacon

3 large egg whites

1/4 cup nonfat Greek yogurt

1 tablespoon grated Parmesan cheese

1/2 teaspoon garlic powder

1/4 teaspoon black pepper

Pinch of salt

PREPARATION

  • 1

    Cook the whole wheat spaghetti according to package instructions until al dente, then drain and set aside.

  • 2

    In a skillet over medium heat, cook the turkey bacon until crisp. Remove from the pan and chop into bite-sized pieces.

  • 3

    In a bowl, whisk together the egg whites, Greek yogurt, Parmesan cheese, garlic powder, black pepper, and a pinch of salt until smooth.

  • 4

    Quickly toss the hot spaghetti with the egg white mixture so that the residual heat gently cooks the blend, creating a creamy sauce.

  • 5

    Fold in the chopped turkey bacon and mix well to combine the flavors evenly.

  • 6

    Serve immediately, garnishing with an extra sprinkle of Parmesan or black pepper if desired.