YOUR SOLIN GENERATED RECIPE
High Protein Creamy Carbonara with Crispy Prosciutto
Enjoy a reimagined carbonara loaded with lean protein and a creamy texture without the extra calories. This dish features whole wheat spaghetti tossed in a luscious sauce made from egg whites, non-fat Greek yogurt, and a sprinkle of Parmesan, finished with crispy prosciutto and a hint of black pepper. Ideal for a nourishing breakfast, lunch, or dinner that aligns with your protein and calorie goals.
INGREDIENTS
2 ounces Whole Wheat Spaghetti (56g)
3 Egg Whites (approx. 99g)
0.5 ounce Grated Parmesan Cheese (14g)
1 ounce Crispy Prosciutto (28g)
2 tablespoons Non-Fat Greek Yogurt (30g)
1/4 teaspoon Black Pepper
A pinch of Salt
PREPARATION
Bring a pot of salted water to a boil and add the whole wheat spaghetti. Cook according to package directions until al dente, then drain and set aside.
While the pasta is cooking, heat a small non-stick pan on medium heat. Lay the prosciutto slices in the pan and cook until they become crispy, about 3-4 minutes. Transfer the crispy prosciutto to a paper towel-lined plate and once cool, chop into bite-sized pieces.
In a bowl, whisk together the egg whites, non-fat Greek yogurt, and grated Parmesan cheese until smooth. Season with black pepper and a pinch of salt.
Combine the hot spaghetti with the egg white mixture in a large mixing bowl. The residual heat from the pasta will gently cook the egg whites, forming a creamy sauce.
Fold in the chopped crispy prosciutto and toss gently to ensure even distribution.
Serve immediately with an extra sprinkle of black pepper if desired.