YOUR SOLIN GENERATED RECIPE
Creamy Egg Yolk Pasta with Lean Bacon and Peas
Savor a luscious plate of creamy egg yolk pasta enhanced by the savory crispness of lean bacon and the sweet burst of tender peas. This dish is thoughtfully crafted to deliver satisfying protein and balanced calories, perfect for a wholesome meal any time of the day.
INGREDIENTS
4 large Egg Yolks
3 slices Lean Bacon
1 ounce Whole Wheat Pasta (dry)
1/2 cup Green Peas
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.
In a pan over medium heat, cook the lean bacon until it is crispy. Remove from the pan and chop into bite-sized pieces.
Add the green peas to the pan with a splash of the pasta water and cook for 2-3 minutes until they are tender but still vibrant.
In a bowl, whisk together the egg yolks with a pinch of salt and black pepper until smooth.
Combine the drained pasta, cooked peas, and bacon pieces in the pan on very low heat. Gradually stir in the egg yolk mixture, tossing continuously to create a light creaminess without scrambling the eggs.
Remove from heat immediately once the sauce thickens slightly, and serve immediately.