YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Turkey Bacon
Savor a comforting twist on a classic carbonara made with whole wheat pasta, crispy turkey bacon, and a luscious creamy sauce crafted from eggs, non-fat Greek yogurt, and Parmesan cheese. Each bite is a delightful balance of smoky bacon, nutty pasta, and a richly savory cream sauce perfect for any time of day.
INGREDIENTS
2 oz Whole Wheat Pasta
3 slices Turkey Bacon
2 large Eggs
1 tbsp Parmesan Cheese
2 tbsp Non-Fat Greek Yogurt
1 tsp Olive Oil
1 clove Garlic
Pinch Black Pepper
Pinch Salt
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente, then drain, reserving a small cup of pasta water.
While the pasta cooks, heat a skillet over medium heat. Add turkey bacon slices and cook until crispy. Remove bacon and set aside on paper towels to drain.
In a small bowl, whisk together the eggs, non-fat Greek yogurt, and grated Parmesan cheese. Season with a pinch of salt and freshly ground black pepper.
In the same skillet, add olive oil and gently sauté the minced garlic until fragrant, about 30 seconds. Reduce the heat to low.
Add the drained pasta to the skillet, and then remove the pan from the heat. Quickly stir in the egg and yogurt mixture, tossing vigorously. The residual heat will gently cook the eggs to form a creamy sauce; add a small amount of reserved pasta water if necessary to thin the sauce.
Crumble the crispy turkey bacon and mix it into the pasta. Adjust seasoning with additional salt and pepper if desired.
Serve the creamy whole wheat carbonara immediately, enjoying the velvety sauce and delightful crunch of turkey bacon.