Creamy Egg Yolk Carbonara with Crispy Prosciutto and Whole Wheat Pasta

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

Creamy Egg Yolk Carbonara with Crispy Prosciutto and Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Egg Yolk Carbonara with Crispy Prosciutto and Whole Wheat Pasta

Enjoy a luxurious twist on classic carbonara with a creamy egg yolk sauce, perfectly crisp prosciutto, and hearty whole wheat pasta. This dish offers a delightful balance of textures and savory flavors, ideal for a satisfying meal any time of the day.

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NUTRITION

340kcal
Protein
18.9g
Fat
11.9g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 Egg Yolks

2 slices Prosciutto

1 tbsp Parmesan Cheese

1 clove Garlic

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain, reserving a small cup of pasta water.

  • 2

    In a bowl, whisk together the egg yolks and Parmesan cheese until smooth.

  • 3

    In a non-stick skillet over medium heat, add the prosciutto slices. Cook until they become crisp, then remove and set aside on a paper towel-lined plate.

  • 4

    Using the same skillet, lightly sauté minced garlic in a small amount of reserved pasta water for about 30 seconds to infuse the flavor. Avoid overcooking the garlic.

  • 5

    Add the drained pasta to the skillet and remove from heat. Slowly pour in the egg yolk mixture, stirring continuously to create a silky, creamy sauce. If needed, add a little extra reserved pasta water to achieve the desired sauce consistency.

  • 6

    Season with salt and freshly ground black pepper to taste.

  • 7

    Plate the pasta, crumble the crispy prosciutto on top, and enjoy immediately.

Creamy Egg Yolk Carbonara with Crispy Prosciutto and Whole Wheat Pasta

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

Creamy Egg Yolk Carbonara with Crispy Prosciutto and Whole Wheat Pasta

YOUR SOLIN GENERATED RECIPE

Creamy Egg Yolk Carbonara with Crispy Prosciutto and Whole Wheat Pasta

Enjoy a luxurious twist on classic carbonara with a creamy egg yolk sauce, perfectly crisp prosciutto, and hearty whole wheat pasta. This dish offers a delightful balance of textures and savory flavors, ideal for a satisfying meal any time of the day.

NUTRITION

340kcal
Protein
18.9g
Fat
11.9g
Carbs
39.6g

SERVINGS

1 serving

INGREDIENTS

2 oz Whole Wheat Pasta

3 Egg Yolks

2 slices Prosciutto

1 tbsp Parmesan Cheese

1 clove Garlic

Salt & Black Pepper to taste

PREPARATION

  • 1

    Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Drain, reserving a small cup of pasta water.

  • 2

    In a bowl, whisk together the egg yolks and Parmesan cheese until smooth.

  • 3

    In a non-stick skillet over medium heat, add the prosciutto slices. Cook until they become crisp, then remove and set aside on a paper towel-lined plate.

  • 4

    Using the same skillet, lightly sauté minced garlic in a small amount of reserved pasta water for about 30 seconds to infuse the flavor. Avoid overcooking the garlic.

  • 5

    Add the drained pasta to the skillet and remove from heat. Slowly pour in the egg yolk mixture, stirring continuously to create a silky, creamy sauce. If needed, add a little extra reserved pasta water to achieve the desired sauce consistency.

  • 6

    Season with salt and freshly ground black pepper to taste.

  • 7

    Plate the pasta, crumble the crispy prosciutto on top, and enjoy immediately.