YOUR SOLIN GENERATED RECIPE
Creamy Garlic Egg and Lean Bacon Whole Wheat Pasta
A comforting yet healthful dish that pairs al dente whole wheat pasta with lean bacon and a creamy garlic egg sauce. This versatile recipe works perfectly for breakfast, lunch, or dinner, offering a balanced flavor profile with a subtle garlicky kick, a hint of smoky bacon, and a velvety texture from a blend of eggs and Greek yogurt.
INGREDIENTS
2 oz whole wheat pasta
2 slices lean bacon
2 large eggs
2 cloves garlic
1/4 cup non-fat Greek yogurt
1 tsp olive oil
Salt and pepper, to taste
1 tbsp fresh parsley (optional)
PREPARATION
Bring a pot of water to a rolling boil, add a pinch of salt, and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
While the pasta is cooking, heat a teaspoon of olive oil in a skillet over medium heat. Add finely minced garlic and sauté until fragrant, about 1 minute.
Add the lean bacon slices to the skillet and cook until crisp, turning as needed. Once done, remove the bacon and chop into bite-sized pieces.
In a bowl, whisk together the eggs and non-fat Greek yogurt until smooth. Season with a pinch of salt and pepper.
Reduce the skillet heat to low and add the drained pasta back in, stirring to combine with the garlic-infused oil.
Slowly pour in the egg and yogurt mixture, stirring continuously to create a creamy sauce that lightly coats the pasta, ensuring the eggs don’t scramble.
Fold in the chopped bacon and adjust seasoning with more salt and pepper if needed.
Optionally, garnish with freshly chopped parsley before serving.