YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Turkey Bacon
Enjoy a twist on a classic Italian favorite with whole wheat pasta tossed in a creamy, protein-packed sauce made from eggs and nonfat Greek yogurt. Crispy turkey bacon adds a savory crunch and depth of flavor to this satisfying dish that's perfect for breakfast, lunch, or dinner.
INGREDIENTS
2 ounces Whole Wheat Spaghetti (dry)
2 large Eggs
1/4 cup Nonfat Greek Yogurt
2 slices Turkey Bacon
1 tablespoon Parmesan Cheese
PREPARATION
Cook whole wheat spaghetti according to package directions until al dente, then drain and set aside.
In a small bowl, whisk together the eggs and nonfat Greek yogurt until smooth. Stir in the grated Parmesan cheese.
In a skillet over medium heat, crisp the turkey bacon until it is browned and crispy. Remove bacon, crumble it, and set aside.
Reduce the heat to low and add the drained spaghetti to the skillet, stirring gently to warm through.
Pour the egg and yogurt mixture over the pasta, stirring quickly to create a creamy sauce without scrambling the eggs.
Mix in the crumbled turkey bacon, ensuring even distribution, and serve immediately while warm.