Creamy Whole Wheat Carbonara with Crispy Lean Bacon

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

Creamy Whole Wheat Carbonara with Crispy Lean Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Carbonara with Crispy Lean Bacon

Enjoy a reinvented carbonara that swaps traditional ingredients for a whole wheat base and lean turkey bacon, creating a lighter, creamier dish bursting with savory flavor. The creaminess comes from a velvety egg and milk mixture, perfectly coating each strand of pasta, while crispy bacon adds texture and a delightful smoky note.

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NUTRITION

402kcal
Protein
24.5g
Fat
14.5g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Spaghetti

3 slices Turkey Bacon

3 Large Eggs

1/4 cup Low Fat Milk

1 tbsp Grated Parmesan Cheese

Salt (pinch)

Black Pepper (pinch)

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the whole wheat spaghetti, cooking until al dente. Drain the pasta, reserving a small cup of pasta water.

  • 2

    In a bowl, whisk together the eggs, low fat milk, a pinch of salt, and black pepper until well blended.

  • 3

    Meanwhile, in a skillet over medium heat, cook the turkey bacon until it turns crispy. Remove the bacon from the skillet and chop it into bite-sized pieces.

  • 4

    Reduce the heat to low. Return the drained spaghetti to the skillet, and then pour the egg mixture over the pasta. Stir continuously, allowing the residual heat to gently thicken the sauce without scrambling the eggs. Use a bit of reserved pasta water if additional creaminess is needed.

  • 5

    Fold in the cooked bacon and sprinkle the grated Parmesan cheese over the mixture. Toss to combine everything evenly.

  • 6

    Serve immediately while the pasta is warm and the sauce is luxuriously creamy.

Creamy Whole Wheat Carbonara with Crispy Lean Bacon

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

Creamy Whole Wheat Carbonara with Crispy Lean Bacon

YOUR SOLIN GENERATED RECIPE

Creamy Whole Wheat Carbonara with Crispy Lean Bacon

Enjoy a reinvented carbonara that swaps traditional ingredients for a whole wheat base and lean turkey bacon, creating a lighter, creamier dish bursting with savory flavor. The creaminess comes from a velvety egg and milk mixture, perfectly coating each strand of pasta, while crispy bacon adds texture and a delightful smoky note.

NUTRITION

402kcal
Protein
24.5g
Fat
14.5g
Carbs
40.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Whole Wheat Spaghetti

3 slices Turkey Bacon

3 Large Eggs

1/4 cup Low Fat Milk

1 tbsp Grated Parmesan Cheese

Salt (pinch)

Black Pepper (pinch)

PREPARATION

  • 1

    Bring a pot of salted water to a boil and add the whole wheat spaghetti, cooking until al dente. Drain the pasta, reserving a small cup of pasta water.

  • 2

    In a bowl, whisk together the eggs, low fat milk, a pinch of salt, and black pepper until well blended.

  • 3

    Meanwhile, in a skillet over medium heat, cook the turkey bacon until it turns crispy. Remove the bacon from the skillet and chop it into bite-sized pieces.

  • 4

    Reduce the heat to low. Return the drained spaghetti to the skillet, and then pour the egg mixture over the pasta. Stir continuously, allowing the residual heat to gently thicken the sauce without scrambling the eggs. Use a bit of reserved pasta water if additional creaminess is needed.

  • 5

    Fold in the cooked bacon and sprinkle the grated Parmesan cheese over the mixture. Toss to combine everything evenly.

  • 6

    Serve immediately while the pasta is warm and the sauce is luxuriously creamy.