YOUR SOLIN GENERATED RECIPE
Smoky Turkey Bacon and Creamy Egg Yolk Whole Wheat Pasta
A comforting yet refined pasta dish that perfectly balances the smoky flavor of crispy turkey bacon with a luxuriously creamy egg yolk sauce. The nutty whole wheat pasta provides a hearty base while a dusting of parmesan and a hint of smoked paprika elevate this dish into a satisfying meal ideal for breakfast, lunch, or dinner.
INGREDIENTS
2.5 oz dry Whole Wheat Pasta (≈70g)
4 slices Turkey Bacon (≈100g)
3 large Egg Yolks (≈51g)
1 tbsp Parmesan Cheese (≈5g)
1 tsp Smoked Paprika
1 pinch Black Pepper
1 pinch Salt
1 tsp Garlic Powder
PREPARATION
Bring a large pot of water to a boil and add a pinch of salt. 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, place the turkey bacon in a cold skillet and cook over medium heat until crisp. Once cooked, transfer the bacon to a paper towel-lined plate and crumble once cooled.
In a mixing bowl, whisk together the egg yolks, grated parmesan cheese, smoked paprika, garlic powder, black pepper, and salt. Slowly add a few tablespoons of the warm pasta water to temper the mixture and create a creamy consistency.
Combine the drained pasta with the egg yolk mixture while the pasta is still warm, stirring quickly to allow the sauce to thicken without scrambling the eggs.
Fold in the crumbled turkey bacon and adjust seasoning as needed. Serve immediately, enjoying the creamy, smoky flavors.