YOUR SOLIN GENERATED RECIPE
Healthy Carbonara with Whole Wheat Pasta and Crispy Lean Bacon
Enjoy a reimagined classic Italian favorite with a healthy twist. This dish combines whole wheat pasta with crispy lean bacon and a silky, egg-based sauce enhanced with a touch of parmesan and garlic. The result is a comforting, satisfying plate with vibrant flavors and a light, creamy finish that's perfect for dinner.
INGREDIENTS
2 oz Whole Wheat Pasta (approx 56g dry)
3 slices Lean Bacon
3 large Eggs
1 tbsp grated Parmesan Cheese
1 clove Garlic, minced
1 tbsp Fresh Parsley, chopped
Salt and Pepper to taste
PREPARATION
Bring a pot of salted water to a boil and cook the whole wheat pasta according to package directions until al dente. Reserve a small cup of pasta water before draining.
While the pasta cooks, heat a non-stick skillet over medium heat and cook the lean bacon until crispy. Remove bacon from the skillet, allow it to drain on paper towels, then crumble once cooled.
In a bowl, whisk together the eggs, grated Parmesan cheese, a pinch of salt, and freshly ground pepper.
Lightly sauté the minced garlic in the bacon fat leftover in the skillet over low heat for about 30 seconds, being careful not to burn it.
Add the drained pasta to the skillet and remove from heat. Quickly pour the egg mixture over the pasta, stirring briskly so the residual heat gently cooks the eggs into a silky sauce. If the mixture seems too thick, add a splash of the reserved pasta water until you reach the desired consistency.
Stir in the crumbled bacon and mix well.
Plate the pasta, garnish with fresh chopped parsley, and add extra pepper if desired. Serve immediately while warm.