YOUR SOLIN GENERATED RECIPE
Creamy Whole Wheat Carbonara with Crispy Turkey Bacon
Enjoy a lighter twist on the classic carbonara with whole wheat spaghetti, crispy turkey bacon, and a creamy, velvety sauce made from eggs and Greek yogurt. This dish boasts a delightful balance of textures and rich flavors that makes it perfect for any meal of the day.
INGREDIENTS
2 oz Whole Wheat Spaghetti
3 slices Turkey Bacon
2 large Eggs
1/4 cup Non-fat Greek Yogurt
1 Garlic Clove
1 tbsp Fresh Parsley
Salt and Black Pepper
PREPARATION
Bring a large pot of salted water to a boil and cook the whole wheat spaghetti according to package instructions until al dente. Drain the pasta, reserving a little pasta water.
While the pasta cooks, heat a non-stick skillet over medium heat. Add the turkey bacon slices and cook until they become crispy. Remove the bacon from the pan and crumble into bite-size pieces.
In a mixing bowl, whisk together the eggs and non-fat Greek yogurt until fully combined. Mince the garlic clove finely and stir it into the egg-yogurt mixture along with a pinch of salt and black pepper.
Return the drained pasta to the pot or a large bowl. Quickly stir in the egg-yogurt mixture while the pasta is still warm, using a small amount of the reserved pasta water to help create a smooth, creamy sauce.
Fold in the crispy turkey bacon pieces. Taste and adjust seasoning with additional salt and pepper if needed.
Plate the pasta and garnish with fresh parsley. Serve immediately to enjoy the creamy texture and delightful flavors.