YOUR SOLIN GENERATED RECIPE
Creamy Turkey Bacon Carbonara with Whole Wheat Spaghetti
Enjoy a light twist on the classic carbonara with hearty whole wheat spaghetti, crisp turkey bacon, and a silky, creamy sauce enriched with eggs and a touch of Parmesan. This dish delivers satisfying flavors and a balanced profile of protein, carbs, and fats.
INGREDIENTS
2 oz dry Whole Wheat Spaghetti (56g)
3 slices Turkey Bacon (84g)
1 large Whole Egg
3 Egg Whites
1/4 cup Low-Fat Cream (60g)
1 tbsp Parmesan Cheese (5g)
1 clove Garlic
Salt and Pepper to taste
PREPARATION
Bring a large pot of water to boil, add a pinch of salt, and cook the whole wheat spaghetti according to package instructions until al dente. Drain and set aside, reserving a splash of pasta water.
While the pasta cooks, chop the turkey bacon into small pieces and dice the garlic.
In a skillet over medium heat, cook the turkey bacon until it becomes crisp and releases its flavor. Add the garlic in the last 30 seconds of cooking to avoid burning.
In a bowl, whisk together the whole egg, egg whites, low-fat cream, and Parmesan cheese. Season lightly with salt and pepper.
Reduce the skillet heat to low, add the drained spaghetti, and toss with the bacon and garlic.
Pour the egg mixture over the warm pasta and quickly toss to combine, allowing the residual heat to gently cook the eggs into a creamy sauce. If needed, add a splash of reserved pasta water to loosen the sauce.
Finish with extra black pepper or a sprinkle of Parmesan cheese to serve.